Biscuit aux Noisettes au Coulis de Framboises

For the ice cream

• 8 egg yolks
• 1 pint (575 ml.) single cream

Make the ice cream by beating the yolks and sugar in a heavy enamel pan until creamy and thick. Meanwhile, bring the cream to the boil and whisking constantly pour into the egg yolk mixture. Place pan over moderate heat and whisk until the mixture has thickened so that it coats the back of a spoon. Leave to cool.

Make the praline by toasting the hazelnuts in a hot oven for 5 minutes. Ru