Preparation:
Beat 3 egg yolks until thick and light. In a saucepan, combine 1/2 CUP sugar, 1/8 TSP cream of tartar, and 6 TBL water. Bring to a boil and cook to 325| on a candy thermometer. With the mixer running, pour the hot syrup into the egg yolks gradually . Beat until cool. In another bowl, beat 1-1/2 CUPS cream, 1 TSP vanilla, and 2 TBL sugar until soft peaks form then fold into the yolk mixture. Refrigerate for 2 hours, or overnight, before freezing. Follow the manufacturer's directions for making ice cream. When the cream is half frozen add 3/4 CUP of the Praline Almonds powder. When almost finished, add 3 TBL liqueu |
