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 water to cool. When cool, fold in the rest of the cream.
Add the praline to the custard and mix well with brandy. Chill and freeze.
© 1984 All rights reserved. Published by Jon Croft.