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1
In a large saucepan, over medium heat, combine the milk, cream, and sugar.
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2
Whisk until the sugar is dissolved.
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3
Bring the milk up to a boil and then reduce to a simmer, this will scald the milk.
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4
Whisk in the chocolate.
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5
Whisk some of the hot milk mixture into the beaten eggs.
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6
Add the egg mixture to the remaining milk and continue to cook until the mixture comes back to a boil.
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7
This mixture will be thick and will coat the back of a spoon.
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8
Remove from the heat and strain into a glass bowl.
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9
Cover the top of the mixture with plastic wrap and cool completely.
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10
Place the mixture in the refrigerator and chill completely.
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11
Pour the filling into an ice cream machine and follow the instructions for the churning time.
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12
Fold in the pralines and freeze in 1 pound loaf pans.
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13
Yield: about 1/2 gallon .
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14
After the ice cream is firm, remove from the pan.
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15
Slice the ice cream into 1/2-inch slices.
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16
Place one slice of ice cream between two slices of pound cake, forming a sandwich.
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17
Repeat process until all of the cake is used.
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18
Wrap each sandwich in plastic wrap and freeze until ready to use.
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19
When ready, unwrap and serve.
