Written by Annalisa
125g granulated sugar
100g toasted almonds
4 egg yolks
125g caster sugar
150ml double cream
150ml milk
200ml Greek yoghurt
1 teaspoon of vanilla essence

Get a baking tray and line with baking parchment - must be baking parchment or ‘Magic Carpet’ if you have it.

Place the granulated sugar in a saucepan with 150ml water and heat gently stirring until the sugar is dissolved. It’s really important you get all the sugar dissolved at this stage before you start making the caramel.

When sugar is dissolved turn up thte heat and boil the mixture until you get a golden caramel - if you use a confectionary thermometer this stage is easy! - and it reaches about 122C. Be very careful as boiling sugar is extremely hot btw!! (As you will see if you use a thermometer…)

When you’ve reached this stage, take pan off heat and quickly stir in the nuts and spoon out onto baking tray. Let cool then crush to a powder. How fine you want to make it is up to you, I blend it so that there are still some nobbly nutty bits as I like to feel the nuts, as it were…then put to one side.

Now make the ice cream. Whisk the egg yolks and sugar in a mixing bowl until pale and moussey. In a saucepan gently heat the milk and cream until almost boiling but not quite then pour in a steady stream over the egg and sugar mixture, whisking all the time. Return all the mixture to the pan and heat gently until it thickens to a custard consistency. Remove from heat then stir in vanilla essence and Greek yoghurt. Cool then put into ice cream maker.

I stir the praline mixture in just before I transfer the mixture to a freezer proof container but if you have a really sophisticated ice cream maker you can stir in five mins before the end.