Tonka Bean Ice Cream, Hazelnut Chocolate, Cookies and Brittle

• 12 egg yolks
• 150 g (5½ oz) sugar
• 300

Using an electric mixer, whisk the egg yolks and sugar for 2–3 minutes on high speed until pale. Combine the milk, cream and tonka bean in a heavy-based saucepan, bring to the boil over medium heat, then pour in the egg yolk mixture, whisking to combine. Strain into a clean saucepan and cook over low heat, stirring constantly until the mixture coats the back of a spoon. Strain into a bowl place