- 7 egg yolks
- 2/3 cup caster sugar
- 1 can AYAM Coconut Cream 400ml
- 600ml cream
- 130g almond praline, coarsely chopped
To begin, combine the sugar and the egg yolks in a small bowl and beat with an electric mixer until creamy.
Then add the coconut cream and the cream and beat until combined.
Pour the mixture into a saucepan, and stir over low heat for about 4 minutes, until the mixture coats the back of a spoon.
Pour it into a bowl and we add the praline and mix. Place the bowl into the freezer for 1 hour, until the mixture becomes semi-frozen; stir occasionally.
After one hour, whisk the mix again until smooth.
Return it to the freezer until mixture is semi-frozen, and re-beat a second time.
Finally, freeze the praline until firm (not hard frozen).
When firm, scoop the ice-cream into serving bowls and serve immediately!
Sprinkle with crushed almond. This ice-cream looks and taste amazing.