August Musings

August Musings

August is the beginning of school and truly the beginning of our southern California summer. With that in mind, I thought it would be fun to share a recipe for an absolutely delicious and cold cake that will please everybody. It’s called Praline Ice Cream Cake.


Almond Praline
1 quart pistachio ice cream
1 quart lemon sherbet
1 quart orange sherbet
1 quart strawberry ice cream
1 ½ cups heavy cream
½ cup 10X (confectioners’) sugar
½ cup chopped pistachio nuts
¼ tsp cream of tartar
Fruit to garnish (optional)

1. Prepare Almond Praline. Sprinkle ¾ cup of the praline powder over the bottom of a 10x2 ¾ inch springform pan.
2. Soften the ice creams and the sherbets, one flavor at a time, in a chilled large bowl, starting with pistachio. Layer each flavor of ice cream or sherbet, with ¾ cup praline powder for each layer, topping the lemon and orange sherbets with strawberry ice cream. Freeze each layer of ice cream about 1 hour before adding praline and next flavor. Freeze layers at least 4 hours or overnight. Remove side of pan.
3. Whip cream with sugar in a medium-size bowl until stiff. Spread side of layers, then decorate with a ring of cream pressed through a pastry bag.

Sprinkle with pistachio nuts and garnish with fresh fruits if you wish.

Almond Praline Directions:
Combine 1 cup sugar, ¼ cup water and ¼ teaspoon cream of tartar in a large skillet. Cook over medium heat until sugar mixture caramelizes to a golden brown; stir in 1 cup toasted blanched almonds. Pour out on a lightly buttered cookie sheet; cool; break up into small pieces; whirl in
container of electric blender until pulverized (Makes 3 cups).

Taken from Graham Kerr recipe card from 1973

For the grownups in the family, the above cake can be accompanied with:

Golden Cadillac for 1 (Multiply by how many adults or drinks you want):

1 oz. Liquore Galliano
2 oz. White Crème de Cacao or Triple Sec
1 oz Cream

Place with small quantity crushed ice in blender. Use low speed for short time. Strain into a
champagne glass.

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