100g (4oz) caster sugar
100g (4oz) blanched almonds
450ml (3/4pt) double cream
150ml (1/4pt) condensed milk
5ml (1tsp) vanilla extract
Splash of lemon juice
Place sugar and almonds in a pan. Heat on the simmering plate for 10-15 minutes until the sugar has started to melt. Transfer to the boiling plate for 1-2 minutes and cook to a rich, golden brown caramel. Taking great care, pour on to Aga Bake-o-Glide in a small roasting tin or on to an oiled baking sheet. Leave to cool and harden.
Whisk the cream, condensed milk and vanilla extract to a soft peak. Peel and slice the bananas and place in a food processor with lemon juice. Process until smooth. Cover the praline with a tea towel and crush with a rolling pin. Fold the banana puree and praline into the cream mixture. Freeze for 2 hours.
Stir well and re-freeze until firm – about 6 hours.
Stand the ice cream in the refrigerator for 10 minutes until soft enough to scoop into chilled glasses. Serve with the sweet Christmas biscuits and the sticky toffee sauce.
The ice cream will keep in the freezer for up to two months.
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