| 1 | To prepare the ice cream, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. |
| 2 | Place the semi-sweet and unsweetened chocolates, coffee, and instant espresso powder in the top half of the double boiler. |
| 3 | Tightly cover the top with film wrap. |
| 4 | Heat for 6 to 8 >>>minutes, then remove from the heat and stir until smooth. |
| 5 | Set aside until needed. |
| 6 | Heat the heavy cream, half-and-half, and ?cup granulated sugar in a 2 ?qt saucepan over medium-high heat. |
| 7 | Stir to dissolve the sugar. |
| 8 | Bring the cream to a boil. |
| 9 | While the cream is heating, place the egg yolks and the remaining ?cup sugar in the bowl of an electric mixer fitted with a paddle. |
| 10 | Beat the eggs on high for 2 to 2 ?minutes. |
| 11 | Scrape down the sides of the bowl. |
| 12 | Contine to beat on high until slightly thickened and lemon-colored, about 2 ?to 3 minutes. |
| 13 | (at this point, the cream should be boiling. |
| 14 | If not, adjust the mixer to low and continue to mix until the cream boils. |
| 15 | If this is not done, the egg yolks will develop undesirable lumps. |
| 16 | Pour the boiling cream into the beaten egg yolks and whisk to combine. |
| 17 | Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 185 degrees, 2 to 4 minutes. |
| 18 | Remove from the heat and transfer to a stainless steel bowl. |
| 19 | Add the melted chocolate mixture and whisk to combine. |
| 20 | Cool the mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 minutes. |
| 21 | Freeze in an ice-cream freezer following the manufacturer"s instructions. |
| 22 | Transfer the semi-frozen ice cream to a plastic container. |
| 23 | Using a rubber spatula, fold in the frozen, chopped pralines. |
| 24 | Securely cover the container, then place in the freezer for several hours before serving. |
| 25 | Serve within 3 days. |
| 26 | Yields 1 ?quarts. |
