large egg yolks
1 ½ cups heavy cream
½ vanilla bean, split and scraped
¼ cup sugar
2 Tbsp praline paste (available at specialty markets)
1 Tbsp Cognac or brandy
2 Tbsp Frangelico liqueur
Ice cubes for serving
an ice-water bath in a large bowl. Whisk together
the egg yolks, 1 cup of the heavy cream, vanilla-bean
seeds and pod, and sugar in a small saucepan.
over medium heat, stirring constantly with a wooden
spoon, until the mixture thickens enough to coat the
back of the spoon or reaches 180ºF on an instant-read
thermometer, 3 to 4 minutes.
Strain through a fine-mesh sieve into a medium bowl.
Place the bowl in the ice-water bath and cool completely.