Hazelnut Ice Cream

1. 1

   Cook 1 1/2 cups of the sugar with 1/4 cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.

2. 2

   Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.

3. 3

   Stir in hazelnuts and almonds and return syrup to boil.

4. 4

   Pour onto an oiled marble slab and let cool completely.

5. 5

   Break into pieces and pulverize in a blender or food processor.

6. 6

   Beat together egg yolks with remaining 1/2 cup sugar until mixture is thick and pale.

7. 7

   In a saucepan, combine cream, milk and vanilla extract and scald.

8. 8

   Add milk to yolks in a thin stream, whisking constantly so yolks don't curdle.

9. 9

   Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.

10. 10

    Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.

11. 11

    Place plastic wrap directly on surface of custard and chill for 2 hours.

12. 12

    Stir in the praline and freeze in ice cream maker according to manufacturer's instructions.

No additional tips available.