Ingredients for 1 liter:

3/4 cup sugar

500 milliliters (2 cups) sweet whipping cream

120 milliliters (1/2 cup) milk

4 egg yolks

150 grams (1 ½ cups) finely ground hazelnuts

2/3 coarsely chopped hazelnut brittle (see previous recipe)


Heat the sugar in a small, heavy pot over a low flame, until it melts and browns. Stir in the sweet cream and milk and continue to heat, over a low flame, until the caramelized sugar melts again and the mixture is almost boiling.

Beat the egg yolks in a small bowl and temper the yolks by adding half a cup of the cream and caramel mixture. Pour the egg-yolk mixture back into the pot and stir constantly (or the yolks will curdle) over a low flame until the mixture thickens. Add the ground hazelnuts and cool one more minute.

Put the pot into a large bowl filled with ice water, to chill the mixture quickly. When the mixture is cold, transfer it to an ice cream machine and freeze. Add the chopped pralines to the ice cream a few minutes before it freezes.