Almond Praline Ice-Cream Cake
Source: www.epicurious.com/recipes/food/views/almond-praline-ice-cream-cake-14027
Ingredients
- 1 cup plus 2 tablespoons whole almonds (about 7 ounces)
- 3/4 cup plus 2 tablespoons sugar
- 4 teaspoons cornstarch
- 6 large egg whites
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- 2 cups Almond Praline Butter
- 1 quart super-premium vanilla ice cream, barely softened
- 1 cup heavy cream
- 2 tablespoons sugar
Directions
- Preheat oven to 300F.
- In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
- Line 2 baking sheets with parchment paper.
- Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over.
- (Circle will show through.)
- In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine.
- In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks.
- Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks.
- Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles.
- Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden.
- (Layers will not be completely firm.)
- Turn oven off.
- Switch positions of sheets and let layers stand in oven 2 hours, or until dry.
- Carefully peel off parchment.
- Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
- With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan.
- Put 1 layer in pan.
- Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it.
- (Do not over-mix or let ice cream melt.)
- Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream.
- Freeze cake, covered with plastic wrap, 30 minutes.
- Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer.
- Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
- In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream.
- Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm.
- Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
- Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it.
- Remove side of pan and transfer cake to a serving plate.
- Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.