Praline Ice Cream

• 1 pint (575 ml.) double cream
• 1 pint (575

Make the praline by putting the sugar and almonds into a heavy bottomed saucepan over heat. Leave to turn a caramel colour. Turn out onto a well oiled tin and leave to cool. Grind when required.

Bring the milk and cream to the boil. Whip the yolks and sugar together and whisk onto the milk. Return to a gentle heat and stir until the spatula is lightly coated. Do not boil. Stand in cold