Ingredients:�
Almond Praline (recipe below)
1 quart pistachio ice cream
1 quart lemon sherbet
1 quart orange sherbet
1 quart strawberry ice cream
1 1/2 cups heavy cream
1/2 cup 10X sugar
1/2 cup pistachio nuts
fruit to garnish
Almond praline:
Combine 1 cup sugar,� 1/4 cup water and�
1/4 tsp 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).
Directions:
Prepare almond praline.
Sprinkle 3/4 cup of the praline powder over the bottom of a 10 X 2 3/4 inch springform pan.
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 3/4 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 sides of springform pan.
Whip cream with sugar in a medium bowl until stiff. Spread side of all the layers, then decorate with a ring of cream pressed through a pastry bag. Sprinkle with pistachio nuts and garnish with fresh fruits.