Glace Au Pralin Recipe

Toast nuts

Preheat oven to 175°C (350°F). Spread hazelnuts in a single layer on a baking sheet and toast 10–12 minutes, shaking once, until fragrant and skins blister. Immediately transfer to a clean kitchen towel, fold over and rub to remove most loose skins. It's okay if some skin remains.

Caramelize sugar

In a medium heavy-bottomed saucepan, add granulated sugar in an even layer. Heat over medium without stirring; gently swirl the pan occasionally to promote even melting. When edges begin to melt, use a heatproof spatula to encourage evenness. Continue until sugar reaches a deep amber color (watch carefully to avoid burning).

Combine nuts and sugar

Quickly add the toasted hazelnuts to the caramel and stir to coat thoroughly. Immediately pour the caramel-coated nuts onto a parchment-lined baking sheet and spread into a single layer. Sprinkle the pinch of fine salt over the hot nut cluster. Let cool completely, about 20–30 minutes.

Process to paste

Break cooled praline into pieces and transfer to a food processor. Process on high: first it will become small brittle crumbs, then pasty as the oils release (this can take 3–8 minutes depending on machine). Scrape down sides as needed. When the paste is smooth and spreadable, add 1 tbs neutral oil and process 30 seconds more to glossy loosen the texture. Taste and adjust salt if desired. Set aside 140 g for the ice cream base; reserve remaining for garnish or other uses. Store leftovers refrigerated in an airtight jar.

Prepare infusion

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the empty pod to the pan along with the milk and 100 ml of the cream. Warm gently over medium heat until just below a simmer (small bubbles at edge), then remove from heat and let steep 10–15 minutes to infuse vanilla.

Whisk yolks and sugar

While the milk infuses, whisk the egg yolks with the 75 g granulated sugar in a bowl until pale and slightly thickened, about 2–3 minutes. If using invert sugar/corn syrup, whisk it in with the yolks now.

Temper the eggs

Remove the vanilla pod from the warm milk. Slowly drizzle about one-third of the warm milk mixture into the egg yolks while whisking continuously to temper and avoid scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring to combine.

Cook custard

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of the spoon (reaches about 78–82°C / 172–180°F). Do not boil. This should take 6–10 minutes.

Strain and cool

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in the remaining 200 ml cream and the 1 tsp fine salt. Stir until smooth. Let cool at room temperature for 10–15 minutes, then cover and chill thoroughly in the refrigerator until cold, at least 3 hours or overnight for best texture.

Incorporate praline paste

When the custard is fully chilled, whisk the measured 140 g praline paste into the custard until evenly distributed. If the paste is very stiff, soften it slightly in the microwave for 10–15 seconds or warm a small portion of custard and blend until smooth, then combine. Taste and adjust salt or sweetness if needed.

Churn

Churn the praline custard in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes depending on machine).

Swirl and freeze

For a uniform praline flavor, transfer churned ice cream directly to a container and smooth the top. For textural contrast, fold in chopped toasted hazelnuts and extra praline shards in layers as you fill the container. Press a piece of plastic wrap directly onto the surface and freeze until firm, at least 4 hours (preferably overnight).

Before serving, let the ice cream sit at room temperature 5–10 minutes to soften for easier scooping. Serve scoops topped with extra praline shards or toasted chopped hazelnuts if desired.