-
1
Preheat oven to 300F.
-
2
In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
-
3
Line 2 baking sheets with parchment paper.
-
4
Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over.
-
5
(Circle will show through.)
-
6
In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine.
-
7
In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks.
-
8
Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks.
-
9
Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles.
-
10
Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden.
-
11
(Layers will not be completely firm.)
-
12
Turn oven off.
-
13
Switch positions of sheets and let layers stand in oven 2 hours, or until dry.
-
14
Carefully peel off parchment.
-
15
Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
-
16
With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan.
-
17
Put 1 layer in pan.
-
18
Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it.
-
19
(Do not over-mix or let ice cream melt.)
-
20
Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream.
-
21
Freeze cake, covered with plastic wrap, 30 minutes.
-
22
Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer.
-
23
Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
-
24
In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream.
-
25
Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm.
-
26
Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
-
27
Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it.
-
28
Remove side of pan and transfer cake to a serving plate.
-
29
Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.
