6 egg yolks
120gm caster sugar
300 ml milk
300 ml single cream or whipping cream
225 gm dark chocolate grated
1/4 tsp vanilla extract
Whisk the egg yolks and sugar till the mixture becomes pale .
Whisk in the milk followed by the cream
Cook this mixture in a heavy saucepan over a low heat stirring constantly until it is thick enough too coat the back of a wooden spoon .
Remove it from the heat .
Stir in the chocolate into the hot custard and add the vanilla .
Cover and set the custard aside to cool .
Freeze in an ice cream maker ,following the manufacturer's instructions or freeze it in a flat bottomed container and whisk it once during the process of freezing .
For the pralines .
55 gm blanched almonds
100 gm caster sugar
4 tbsp water
Toast the almonds until they are lightly browned. Spread them on a lightly oiled surface.
Heat the sugar with the water until it dissolves , then boil it to deep golden brown .
Pour immediately over the nuts and leave until cold before crushing them in an electric coffee grinder or with a pestle and mortar.You can store this mix in an airtight container .