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Ice Cream Praline

Place three ounces almonds, shells and all, in a copper basin with three ounces granulated sugar and a tablespoon water; place on the fire and constantly stir with a spatula until a nice brown colour. Take from the fire and pour into a lightly oiled tin, let get cold, then place and pound in a mortar to a fine dust.

Prepare a quart of vanilla preparation strain ice cream into freezer, add the pounded almonds, mix well with spatula, then proceed to freeze same as the vanilla and serve.