Coffee Praline Ice Cream, Low Calorie Bread Walnut Ice Cream And Meringues by Zarnak Sidhwa

Ingredients for Coffee Praline Ice Cream:

• Egg yolks 4
• Sugar 1/4 cup
• Milk 1 cup
• Coffee powder 2 tbsp
• Cream 2 cups
• Praline 1/4 cup

For Praline:

• Sugar 1 cup
• Walnuts 1/2 cup
  

Method:

1. Whisk egg yolks and sugar over a pan of simmering water and beat till thick and creamy.
2. In another pan, scald milk, stir in coffee pour over eggs.
3. Place on a double boiler and let cool till thick.
4. Remove from heat and add in the cream, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight, mix in praline just before the final setting. Serve in scoops.
5. To make praline: Heat sugar till brown and add the nuts and let cool by pouring on a greased lid till firm, refrigerate and crush.
   

Ingredients for Low Calorie Bread Walnut Ice Cream:

• Low fat milk 2 cups
• Skimmed milk 4 tsp
• Corn flour 1-1/2 tsp
• Low fat cream 2 tsp
• Sugar substitute 2 tsp
• Brown bread crumbs 6 tbsp
• Vanilla essence 1/2 tsp
• Crushed walnuts 2 tbsp
  

Method:

• Combine the milk powder and corn flour with 1 tbsp cold milk in a bowl and keep aside.
• Boil the milk in a non-stick pan, with it starts boiling, add the milk powder and corn flour mixture, while stirring continuously.
• Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool.
• To the cooled mixture,add the cream, sugar substitute, brown bread crumbs and vanilla essence and mix well.
• Pour the mixture into an air tight box, cover it and place in the freezer for 3 to 4 hours.
• Once the mixture has set, remove from the freezer and blend in a mixer till smooth.
• Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place in the freezer again till it sets.
• Serve in scoops.
  

Ingredients for Meringues:

• Egg whites 4
• Caster sugar 8 oz
  

Method:

1. Whisk egg whites until firm.
2. Add caster sugar 1 tsp at a time, very slowly till all is mixed in, whisk till stiff and shiny.
3. Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in.
4. Bake in a preheated oven very slowly at 120 degree C for an hour or till firm.
5. Let cool and then fill with a scoop of ice cream and serve.