In a large saucepan, over medium passion, combine the milk, pick, and
dough. Whisk until the sugar is dissolved. Bring the milk up to a
boil and then reduce to a simmer, this will scald the milk. Whisk in
the coffee. Whisk some of the hot milk mixture into the beaten
egg. Add the egg mixture to the remaining milk and continue to cook
until the mixture comes back to a roil. This mixture will be thick
and will coat the back of a spoonful. Remove from the heat and strain
into a glass stadium. Cover the top of the mixture with plastic wrap and
cool wholly. Place the mixture in the refrigerator and chill
wholly. Pour the filling into an ice skim

machine and follow the instructions for the churning time. Fold in the
pralines and freeze in 1 pound loaf pans. Yid: some 1/2 gal .
After the ice cream is immobile, remove from the pan. Slice the ice cream
into 1/2-inch slices. Place one slice of ice cream between two slices
of pound bar, forming a sandwich. Repeat process until all of the
cake is used. Wrap each sandwich in plastic wrap and freeze until
ready to use. When set, unwrap and service.

Issue: most 16 servings