1/2 c. slivered blanched almonds
1/2 c. sugar
3 tbsp. water
1/8 tsp. cream of tartar
1 qt. vanilla ice cream
Toasted slivered blanched almonds (optional)

Spread out 1/2 cup slivered blanched almonds on a baking sheet and toast them in a moderate oven for 5-7 minutes until they are lightly browned. Watch carefully to see that the nuts do not scorch and turn them once during toasting.

Combine the sugar, water and cream of tartar in a small saucepan, and heat, stirring constantly, until the mixture comes to a boil and the sugar has completely dissolved. Stir in the toasted nuts and cook over medium heat without stirring until the mixture is golden brown in color.

Pour the mixture out onto a piece of buttered aluminum foil and allow it to cool. When it has cooled, break up the praline and crush with a rolling pin or with a mortar and pestle, or put it through an electric blender or food processor until the mixture has been reduced to a powder.

Soften the ice cream and quickly stir the praline mixture into it. Pack the ice cream in plastic containers, cover and freeze until firm. To serve, spoon into serving glasses and, if desired, decorate the portions with toasted slivered blanched almonds. Makes about 1 quart.