Title: Coffee Praline Ice Cream - Glorious Liqueurs
Categories: Makebooze
Yield: 1 Quart

1/2	c	Natural, unblanced almonds
1/2	c	Sugar
1	qt	Coffee ice cream
2	tb	Amaretto or coffee liqueur,
		Plus additional for garnish
		Toasted almond slices, for
		Garnish

Oil a cookie sheet well and set aside.

Combine almonds and sugar in saucepan and cook until a deep golden color. Immediately pour onto oiled cookie sheet, spreading as thinly as possible. Let stand until cooled and hardened.

Invert praline onto a piece of heavy duty tin foil; top with a second piece. Crack with a hammer; pulverize in food processor, a few pieces at a time. At this point, praline powder can be stored in an airtight container for several days.

Fold praline powder and amaretto into softened ice cream. Cover and return ice cream to the freezer.

At serving time, drizzle additional amaretto over each portion of ice cream and garnish with almonds, if desired.

Note: Praline powder recipe can be doubled or tripled and used in puddings, whipped cream, toppings, etc.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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