Ice cream with chocolate, almond and caramel pralines served on chocolate sauce

This is a more advanced dessert recipe with many components. The almond caramel pralines with chocolate topping is a real Swedish classic coming from a famous bar confection.
Praline ice cream
Chocolate praline tuiles
Chocolate sauce

Ingredients 4 servings

300 g (10.58 oz) sugar
75 g (2.65 oz) almonds

Praline ice cream
300 g (10.58 oz) milk
200 g (7.05 oz) cream
50 g (1.76 oz) sugar
80 g (2.82 oz) egg yolks
100 g (3.53 oz) praline
20 g (0.71 oz) dark chocolate

Chocolate praline tuile
125 g (4.41 oz) praline
50 g (1.76 oz) chocolate

Chocolate sauce
200 g (7.05 oz) dark chocolate
200 g (7.05 oz) cream


Prepare a tray with baking paper or a baking mat. Chop the almonds fine and toast them in a
medium hot pan until they are golden brown. Transfer them to the baking paper or baking mat.
Heat a dry stainless steel pan over medium/high heat. Add all the sugar at once.
Once some of the sugar start to melt and take on a caramel colour, stir gently. Stir until all sugar has melted and the sugar has a light caramel colour. Take the pan off the heat and pour over the chopped almonds. Fold quickly just until the almonds are incorporated.
Break the praline into pieces and put them in a glass blender to make a fine crumb with some bigger chunks in it. The sugar might scratch a food processor bowl made of plastic, but it works well too.

Praline ice cream
Prepare an ice bath.
Bring the milk, cream and sugar to a boil. Put the egg yolks in a bowl and stir in a third of the hot milk mixture, then pour that back into the hot milk. Heat the custard to 84° C (183.2 degrees Fahrenheit) and put the pot
immediately on the ice bath. When the ice cream is cool, refrigerate for at least 3 hours.
Churn in an ice cream maker until the ice cream is ready.
Chop the dark chocolate fine and add it to the ice cream along with the praline.
Fold until incorporated. Pour into molds and freeze until hard, approximately 5 hours.

Chocolate praline tuile
Heat an oven to 205° C (401 degrees Fahrenheit). Cut 4 long rectangles of baking paper and prepare 4 stainless steel ring molds. Place the baking papers onto a baking pan.
Sprinkle a couple of tablespoons of the praline onto each baking paper and shape the praline into a triangle with a spatula or a bench scraper.
Bake in the oven for 1-2 minutes or until all the praline has melted. Transfer the baking papers onto the ring molds and hold the shape for a couple of seconds. Let the uncurled pralines stay on the hot baking tray until you are ready to curl them.
Melt the chocolate on low heat and brush the pralines when they are hard.

Chocolate sauce
Chop the chocolate very fine and place it in a bowl. Bring the cream to a boil and pour it over the chocolate.

Pour the chocolate sauce and praline onto the plates. Unmold the ice creams and plate them.
Put the chocolate praline tuile on the side. Use praline to balance it if necessary.