Praline Ice Cream

Perfect dessert for yom tov!! Rich taste, elegant look and easy to make!

Ice Cream

12 eggs separate
1 cup sugar
16 oz. Ungers non dairy topping
1 tbsp. vanilla sugar
1 oz. Bakers Choice praline powder or praline paste

Praline Chocolate Ganache

¼ cup sugar
1 tbsp. Bakers choice dutch cocoa
3½ oz. Bakers Choice baking chocolate
¼ cup Ungers non dairy topping
4 tbsp. water
2 oz. Margarine (½ stick)
4 tbsp. Bakers Choice praline powder or praline paste

Directions:

Ice Cream
Beat whip topping until stiff, set aside.
Beat egg whites until stiff, gradually add sugar. Reduce speed and add vanilla sugar, egg yolks, praline powder/ paste and whip topping, mix just until combined ( do not over beat). Pour half of the batter into a separate bowl, set aside.

Praline Chocolate Ganache
Combine all ingredients and melt in a double boiler. Using a hand blender, blend ganache until smooth. Cool until warm. ( If chocolate ganache hardens while you’re working with it, microwave for about 20 seconds, or until soften, but not hot) Add ¼ cup praline chocolate ganache to mixing bowl and mix well.

To Assemble
Fill a layer of praline chocolate ice cream into desired cups. Add a thin layer of praline chocolate
ganache and top with a layer of praline ice cream. (all three layers could be done at once )
To garnish, Sprinkle praline powder or any desired crunch.

Tips:
Use pastry bags to easily fill cups.
This ice cream recipe could be done in a 10×15 pan, cut ice cream into squares.