Nougat Praline Ice Cream

Bring the whipped cream and milk to the boil with the sugar.

In the meantime, stir the egg yolks with a pinch of salt until smooth and let the chocolate melt.

Add one third of the boiling milk mixture to the egg yolk mixture while stirring (!) and let the remaining milk boil again. Stir the egg yolk mixture into the boiling milk and pull off ’till rose’, stirring throughout. (the amount is bound by the egg white coagulation and must not make -> Eierspeis! The best way to control this is with a wooden spoon. When the quantity tightens, the spoon is evenly coated. As soon as the quantity starts to rise, transfer it _immediately_ from the saucepan to another vessel (through a sieve), as the saucepan still has residual heat, which is sufficient to form a ‘scramble’). Then add the chocolate (liquid) and the alcohol and cool the quantity.

Freeze the cooled amount in the ice cream maker and add the chocolate shavings when the ice cream starts to firm up.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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