Hazelnut Ice Cream

Directions

1. 1
   Cook 1 1/2 cups of the sugar with 1/4 cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
2. 2
   Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
3. 3
   Stir in hazelnuts and almonds and return syrup to boil.
4. 4
   Pour onto an oiled marble slab and let cool completely.
5. 5
   Break into pieces and pulverize in a blender or food processor.
6. 6
   Beat together egg yolks with remaining 1/2 cup sugar until mixture is thick and pale.
7. 7
   In a saucepan, combine cream, milk and vanilla extract and scald.
8. 8
   Add milk to yolks in a thin stream, whisking constantly so yolks don't curdle.
9. 9
   Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
10. 10
    Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
11. 11
    Place plastic wrap directly on surface of custard and chill for 2 hours.
12. 12
    Stir in the praline and freeze in ice cream maker according to manufacturer's instructions.