Honey Ice Cream with Crunchy Praline

Tost the caju nuts in a hot oven (200°C) for about 20 minutes, stirring frequently until they become lightly toasted

Let it cool

In a small pan, mix the confectioner's sugar with 1/4 cup of cold water

Heat over low heat and stir until the sugar dissolves

Cook without stirring until the sugar caramelizes slightly

Add the caju nuts and pour into a greased dish

Let it cool

Break into pieces and process in a blender or food processor until you get a crunchy praline

Beat the egg whites until stiff with a pinch of salt

Add the confectioner's sugar a little at a time, beating until stiff peaks form

Add the yolks one at a time, beating well after each addition

Add the honey and vanilla

Beat the heavy cream until it forms soft peaks

Combine the egg mixture with the whipped cream, mixing carefully

Pour into an ungreased dish or mold (40x26cm) and place in the freezer until it starts to freeze

Add the crunchy praline, mix well, and return to the freezer until firm but not hard

Décore with 28 pieces.