Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cream
  1              ounce  + 1 tbl liqueur
  3                     egg yolks
     1/8      teaspoon  cream of tartar
  1           teaspoon  vanilla
  3             ounces  water
  4             ounces  granulated cane sugar
  1              ounce  granulated cane sugar

Preparation:

Beat 3 egg yolks until thick and light. In a saucepan, combine 1/2 CUP sugar, 1/8 TSP cream of tartar, and 6 TBL water. Bring to a boil and cook to 325| on a candy thermometer. With the mixer running, pour the hot syrup into the egg yolks gradually . Beat until cool. In another bowl, beat 1-1/2 CUPS cream, 1 TSP vanilla, and 2 TBL sugar until soft peaks form then fold into the yolk mixture. Refrigerate for 2 hours, or overnight, before freezing. Follow the manufacturer's directions for making ice cream. When the cream is half frozen add 3/4 CUP of the Praline Almonds powder. When almost finished, add 3 TBL liqueu

Nutritional Information:

1066 Calories (kcal); 105g Total Fat; (88% calories from fat); 17g Protein; 15g Carbohydrate; 952mg Cholesterol; 157mg Sodium