8 Servings
8 Hours
Allergens
Cold and creamy homemade praline ice cream is the perfect closure to any meal.
Beat egg whites until stiff. Add sugar and beat until peaks form. Set aside.
In a separate bowl, beat whip cream until peaks form. Add egg yolks and extract. Combine with beaten egg whites, mixing well.
Soften praline paste by mixing with one cup of the ice cream mixture. Gradually add to remaining ice cream and mix until thoroughly combined.
Pour into a 9- x 13-inch pan. Freeze.
Mix melted chocolate with whip cream (do not beat!). Keep warm, over low heat.
Pour over ice cream prior to serving.
Styling and Photography by Tamara Friedman
