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.