To make the caramel praline, spread the sugar in an even layer in a saucepan. Line
Line a baking sheet with a silicone baking mat or brush it sparingly with grapeseed oil.
Heat the sugar over moderate heat until the edges begin to melt. Stir the liquefied sugar from the edges towards the center, until all the sugar is dissolved. Continue to cook stirring infrequently until caramel reach desired color.
Pour the caramel onto the prepared baking sheet and lift the baking sheet immediately, tilting and swirling it to encourage the caramel to form as thin a layer as possible.
Ice Cream Custard
Whisk egg yolks in a kitchenaid bowl with a whisk attachment.
Spread the sugar in an even layer in a saucepan, cooking until caramelized as described above in Caramel Praline.
Once caramelized, remove from heat and stir in the butter, glucose and salt, until butter is melted, then gradually whisk in the cream, he caramel may harden, but stirring it over low heat should melt it again. Stir in the milk.
Heat mixture until small bubbles appear around the edges.
Gradually pour the mixture over the yolks, while the kitchenaid is whisking on low speed.
Once incorporated, return to the saucepan and cook until custard is ready.