Crispy Praline Ice Cream

Preparation

Step 1: Prepare the custard

Heat the heavy cream and milk in a saucepan with the vanilla, without letting it boil. In a bowl, whisk the egg yolks with the sugar until the mixture turns pale.

Pour the hot milk in a stream over the yolks while whisking, then pour everything back into the saucepan.

Step 2: Cook the custard

Thicken the custard over low heat, stirring constantly with a spatula, until it coats the spoon. Never let it boil.

Strain the custard through a fine sieve and let it cool completely, then refrigerate for at least 4 hours.

Step 3: Crush the pralines

Coarsely crush the pink pralines and caramelised hazelnuts with a rolling pin or pestle. Keep pieces of different sizes for a contrast of textures.

Reserve about a third of the pieces for the final fold-in.

Step 4: Churn the ice cream

Pour the well-chilled custard into the ice cream maker and churn for 25 to 30 minutes until creamy.

If you do not have an ice cream maker, pour the custard into a large dish and place it in the freezer, stirring with a fork every 30 minutes for 3 hours.

Step 5: Fold in the pieces

Add the reserved praline and caramelised hazelnut pieces to the ice cream and mix gently with a spatula to distribute them evenly.

Pour the ice cream into an airtight container and let it firm up in the freezer for at least 1 more hour.

Step 6: Serve

Take the ice cream out of the freezer 5 minutes before serving. Form nice scoops and arrange them in bowls, sprinkled with extra praline pieces for indulgence. Enjoy well chilled.