200 ml whole milk
150 g caster sugar
1 vanilla pod, split and seeds scraped out
600 ml double cream carton, well chilled
6 egg yolks (freeze the whites for meringues)
200 g caster sugar
75 g pecans
- To make the praline, put the sugar in a frying pan (silver is best so you can see the caramel colour change) and add 3 tbsp water. Heat gently until the sugar dissolves into a clear liquid.
- Turn up the heat and boil until the mixture becomes a golden caramel. The edges will start to darken first and you’ll smell caramel.
- Drop in the nuts and swirl around to coat.
- Quickly pour onto a lightly oiled baking sheet then leave to cool.
- To make the ice cream, put the milk and vanilla pod in a pan with a pinch of salt and heat until just boiling. Take off the heat and leave to cool so the vanilla infuses.
- Whisk the egg yolks and sugar together in a bowl until pale. Reheat the milk and slowly whisk into the eggs, leaving the vanilla behind.
- Pour back into a clean pan, put over a low heat and stir until the custard is thick enough to coat the back of a wooden spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. It should take around 8-10 minutes.
- Pour the custard through a fine sieve into the chilled cream and stir together. Pour into an ice-cream maker and churn.
- Break the praline into pieces then put in a freezer bag and bash with a rolling pin. You can go as fine or chunky as you like. Add to the ice-cream when it’s softly churned. When it’s fully churned spoon into a freezer proof box and freeze until you need it.