Praline Ice Cream

Ingredients:

250 g mascarpone
125 g white chocolate, melted and cooled
70 g blanched almonds, toasted
3/4 cup cream
1/4 cup caster sugar
2 tbsp sugar

Preparing:

Place the almonds on a greased foil.
Heat the caster sugar over low heat until the sugar melts (do not stir).
Pour the caramel over the almonds and leave until set and cool.
Break into chunks and crush in a food processor.

Whip the cream until soft peaks form.
Stir the mascarpone and chocolate and fold in the whipped cream and crushed praline.

Transfer to a metal tray, cover the surface and freeze for 6 hours.
Remove from the freezer 15 minutes before serving.