1 split vanilla bean in a saucepan with 500ml milk. Whisk 10 egg yolks & 150 g caster sugar until pale. Pour milk into yolk mixture, whisking the whole time and then return to the saucepan and stir over low heat until the mixture coats the back of a spoon. Strain through a fine sieve into a bowl on ice bath. Allow to cool completely before mixing in 250 ml cream & praline. Pour into an ice cream maker and churn according to instructions. Freeze.
Praline – 50 ml h2o, 150 g. sugar, 75 g. blanched almonds – roasted slightly, 175 g. unsalted pistachios, light vegetable oil.
Bring water + sugar to boil without stirring, until it’s a golden caramel color. Add nuts, stirring gently to coat caramel. Then pour on an oiled baking tray or oiled marble slab, pressing down with a metal spoon to flatten. When cool, crack into pieces and process in a food processor until the mixture is slightly chunky powder (do NOT over process).
