Praline Ice Cream

Prepare the praline: combine sugar and hazelnuts or almonds in a saucepan, no shells

Heat over low heat, stirring constantly, until the sugar dissolves

Reduce heat and cook until the caramel turns golden brown

Remove from heat and let cool completely

Blend in a blender until smooth

Prepare the mousse: combine egg yolks and sugar in a heatproof bowl

Place the bowl over simmering water in a saucepan, whisking constantly, until the mixture thickens

Remove from heat and continue whisking until cooled

Add the praline and mix well

Pour the cream into a larger bowl with crushed ice and whisk until stiff peaks form

Gradually add the whipped cream, mixing carefully

Pour into a 20 cm diameter mold and refrigerate for 5 hours or overnight

Remove from freezer and place on a serving plate, about 20 minutes before serving

Optional: garnish with whipped cream and reserved praline hazelnuts