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Dessert

Ice Cream Praline

A praline made by browning blanched almonds with sugar and water, then adding to vanilla ice cream mixture.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Ice Cream Praline

Ingredients

Directions

Make the praline

  1. Put 3 ounces blanched almonds in a saucepan with 3 tablespoons sugar and 1 tablespoon water.

  2. Stir until well browned.

  3. Pound to a paste.

Finish the ice cream

  1. When cold, add to 1 quart mixture for vanilla ice cream, mix well and freeze.

Nutrition, whole recipe (rough)

56Calories
0 gProtein
1 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blanched almonds
Provide the nutty base flavour and body of the praline paste.
Sugar
Caramelises when stirred with heat, adding browning, colour and sweetness to the praline.

The step that matters

Stir until well browned. Sugar caramelises quickly once it darkens, so the praline can turn bitter if it goes past golden brown. Stopping at the right colour gives a rich, nutty flavour without burnt notes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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