Brown sugar praline ice cream cake (The New Orleans) from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 16, 2014

    Very rich but delicious dessert that can be as easy or as complicated to make as you choose. I made all of the components and had a problem with the praline being fudge-like and too soft to crush. (I emailed the authors about it and received a reply with some helpful suggestions and a thank you for pointing out the errata.) The graham crumbs were very nice with the cake but next time, I would put a thicker layer on the bottom to add more structure and impact.

  • Zosia on October 09, 2014

    Recipe errata: for the salty caramel sauce, 60ml, not mg should be set aside for the ice cream; for the brown sugar praline ice cream, 140g Classic Pralines are required to make up the 3/4 cup crushed, not 75g. (The amount in the praline recipe to set aside for the ice cream is correct). Minor mistakes but, interestingly, only affecting the metric measurements.

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