Praline Candy Ice Cream Cups Recipe
The Praline Candy Ice Cream Cups is a lovely dessert that is perfect to end your weekend luncheons with! I served this for our relatives a few weeks ago and I was surprised by the lovely response. Everyone loved it! Try the Praline Candy Ice Cream Cups at home and you will understand why!
Ingredients
| Unsalted butter to grease a piece of aluminum foil | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Slivered almonds | 3/4 Cup (16 tbs), toasted | |
| 10 pair Amaretti cookies, crumbled | ||
| Unsalted butter | 3 Tablespoon, melted | |
| 1 quart premium-quality ice cream | ||
Directions
Lightly butter a piece of aluminum foil.
In a small, heavy saucepan, combine the sugar and water and bring them to a boil over high heat.
Let the mixture bubble slowly, continuously swirling the syrup but not stirring it, for about 6 minutes, or until it is a rich amber color.
If some sugar crystals begin to burn, rinse down the side of the pan with a brush dipped in water.
Immediately remove the pan from the heat, stir in the almonds, and scrape the mixture onto the aluminum foil, separating the pieces with a couple of forks.
Set aside to cool.
Once the almonds have cooled, add them with the cookie crumbs to the bowl of a food processor fitted with a steel blade and process into very fine crumbs.
Scrape them into a small bowl, add the butter, and toss to mix evenly.
Line a muffin tin with 8 foil or colored liners.
Spoon in about 3 tablespoons of the crumb mixture into each cup, and push the crumbs against the bottom and sides.
Place the candy cups in the freezer to harden for about 1/2 hour.
The cups may be made several days in advance and left ready to fill or already filled and lightly covered with foil.
Reserve any extra crumbs.
Scoop a large ball of ice cream into each cup, and sprinkle on extra crumbs.
If the ice cream has softened, return the cups to the freezer until firm.
In a small, heavy saucepan, combine the sugar and water and bring them to a boil over high heat.
Let the mixture bubble slowly, continuously swirling the syrup but not stirring it, for about 6 minutes, or until it is a rich amber color.
If some sugar crystals begin to burn, rinse down the side of the pan with a brush dipped in water.
Immediately remove the pan from the heat, stir in the almonds, and scrape the mixture onto the aluminum foil, separating the pieces with a couple of forks.
Set aside to cool.
Once the almonds have cooled, add them with the cookie crumbs to the bowl of a food processor fitted with a steel blade and process into very fine crumbs.
Scrape them into a small bowl, add the butter, and toss to mix evenly.
Line a muffin tin with 8 foil or colored liners.
Spoon in about 3 tablespoons of the crumb mixture into each cup, and push the crumbs against the bottom and sides.
Place the candy cups in the freezer to harden for about 1/2 hour.
The cups may be made several days in advance and left ready to fill or already filled and lightly covered with foil.
Reserve any extra crumbs.
Scoop a large ball of ice cream into each cup, and sprinkle on extra crumbs.
If the ice cream has softened, return the cups to the freezer until firm.
Chef
