Truffle and Praline Parfait
ready in 4 h. 45 min.
Line a 900g|2lb loaf tin with a double thickness of cling film.
Whisk the eggs in a mixing bowl until light and fluffy.
Whisk in the sugar slowly and continue whisking for 1 minute, until blended.
Whisk in the milk, cream and vanilla.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals.
Pack the ice cream into the tin and arrange the chopped truffles on top. Cover and freeze for at least 6 hours until firm.
To decorate: line a baking tray with non-stick baking paper. Place the nuts on the tray in a single layer.
Put the water, sugar and cream of tartar into a heavy pan and heat gently until the sugar has dissolved completely.
Bring to a boil and cook steadily without stirring, until a little of the mixture forms a hard crack when dropped into cold water. (154°C|310°F on a sugar thermometer).
Pour onto the baking tray over the nuts and leave to set.
Break into pieces when set. Crush some of the pieces finely.
Place the ice cream on a serving plate and sprinkle with the finely crushed nut pieces. Decorate with the larger pieces and drizzle coffee sauce around the plate.