1 cup milk
3 egg yolks
1 cup granulated sugar
1 1/4 cups cream, whipped
2/3 cup shelled, unpeeled almonds

In a heavy-based pan, gently bring the milk to simmering point. Beat the egg yolks and half the sugar together in a bowl until thick and light then gradually stir in the milk. Pour the mixture back into the rinsed pan and cook gently, stirring constantly, until the custard thickens, but do not allow it to boil. Leave to cool. Fold in the cream, spoon into a container, cover and freeze until just firm.

To make the praline, dissolve the remaining sugar in 1/3 cup water in another heavy-based pan. Add the almonds and boil for about 10 minutes until golden brown. Pour onto a cold, oiled surface and leave to set. Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break into small pieces.

Beat the ice cream in a bowl, and fold in all but 1 tablespoon of the praline. Spoon the mixture back into the container, cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with the reserved praline.

Serves 4 to 5.