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1
Line rimmed baking sheet with foil.
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2
Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves.
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3
Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes.
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4
Add nuts; stir with wooden spoon until coated with syrup.
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5
Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer.
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6
Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula.
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7
Let praline stand until cool and firm, about 1 hour.
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8
Break praline into irregular pieces.
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9
Set aside a few pieces for garnish.
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10
Coarsely chop remaining praline.
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11
(Can be made 3 days ahead.
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12
Store airtight at room temperature.)
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13
Whisk yolks in bowl to blend.
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14
Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves.
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15
Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170F, about 3 minutes (do not boil).
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16
Transfer custard to 4-cup measuring cup; cool slightly.
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17
Place white chocolate in medium metal bowl.
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18
Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth.
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19
Remove bowl from over water.
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20
Gradually whisk warm custard into melted chocolate.
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21
Mix in vanilla.
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22
Cover and chill custard at least 4 hours and up to 1 day.
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23
Process custard in ice cream maker.
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24
Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
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25
Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang.
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26
Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline.
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27
Spread half of remaining ice cream over; sprinkle with remaining chopped praline.
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28
Spread remaining ice cream over.
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29
Fold plastic wrap over to cover.
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30
Freeze overnight.
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31
(Can be made 3 days ahead.
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32
Keep frozen.)
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33
Invert terrine onto platter; remove plastic wrap.
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34
Serve terrine with sauce and garnish with reserved praline pieces.
