Praline Sorbet

Instructions

1. 1

   In a medium saucepan, combine sugar, water, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.

   Tip: Monitor heat to prevent burning.

2. 2

   Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.

   Tip: Use a candy thermometer to check for caramelization.

3. 3

   Remove from heat and carefully whisk in cream of tartar and vanilla extract.

   Tip: Be cautious, as mixture will bubble vigorously.

4. 4

   Let the mixture cool slightly, then whisk in egg whites until stiff peaks form.

   Tip: Use electric mixer for ease.

5. 5

   Fold in praline syrup until well combined.

6. 6

   Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: Chill thoroughly before churning.

7. 7

   Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.

8. 8

   Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to set.

9. 9

   Scrape the sorbet with a fork to form crystals and serve.

   Tip: Optional: garnish with praline syrup or chopped nuts.