No Churn Almond Praline Ice Cream

No churner required for this almond praline ice cream recipe and it's ready to eat in 6 hours.

Prep Time10

Freezing6

Course: Dessert

Keyword: 6 hour ice cream, almond praline, easy ice cream recipe, no churn ice cream

6 Egg yolks (use 1 cup pasteurized eggs if you're concerned about consuming raw egg)
14 Oz Condensed milk
¼ cup Confectioners sugar
2 cups Heavy whipping cream
1 tsp Vanilla extract

Preheat your oven to 300 degrees Fahrenheit. Place the almonds onto a baking tray and place in the oven for 7 minutes. Then move them around with a wooden spoon and toast for an additional 5 minutes until they have started releasing their nutty aroma. Always keep an eye on them so they don't burn. Remove them from the oven.
Pulverize the toasted almonds either in a food processor or by hand. Do not pulverize it to dust. The almonds should still be slightly chunky.
On a stove top pour the sugar into a non stick frying pan and set to high heat. Once it starts melting lower the temperature and shake the pan around in order to evenly melt the sugar. If there are still unmelted clumps of sugar you might need to help it along by using a wooden spoon but do not stir. Once the sugar has turned golden brown (not dark brown) sprinkle the almonds over the surface of the caramel and once again shake the pan to incorporate the almonds into the melted sugar.
Remove from the heat and pour the praline onto a piece of parchment paper. Place another piece of parchment on top of the praline and begin rolling it out or flattening with the base of a pot. Leave it to cool.
Once cooled smash the praline with a blunt object (like a rolling pin) until it resembles large grains of sand. Smash it either while in a ziplock bag or between two pieces of parchment to prevent a big mess. Keep the praline to one side so we can add it to the ice cream later.

Make sure you have 2 mixing bowls, clean and ready for use. In one of the mixing bowls add the egg yolk, confectioners sugar, condensed milk and vanilla essence. Whisk the mixture until it is a light creamy color (you can whisk by hand or by using an electric mixer).
In the second mixing bowl whisk the heavy cream to just before soft peak. It should still be slightly runny.
To finish the ice cream, scrape the egg mixture into the cream by using a baking spatula or wooden spoon. Try not to leave anything behind. Add the praline to the same bowl. Now lightly fold the components with a baking spatula to incorporate all the ingredients evenly. Do not be too vigorous while folding as this will have an effect on the consistency of the ice cream later on. Once everything is mixed in well, pour the mixture into a freezer friendly dish and freeze for 6 hours.