This is unbelievable... all the naughty elements made from scratch and compiled into one sundae glass.
Pre-freeze your ice-cream maker if you’re using one (12-24hrs). Split the vanilla pod and scrape out the seeds, then add it to a saucepan with the double cream to warm through and infuse. Whisk the egg yolks in a mixing bowl with the 6 tsp of sugar. Pour the hot cream over the egg yolks as you whisk, then return to the saucepan over a low heat. Cook the cream and egg mixture until it thickens, stirring continually. Transfer the custard to a cold bowl, through a fine sieve as soon as you have a consistency that will coat the back of a spoon and leave a line when you run your finger through it. Chill the mixture.
Heat the 200g of caster sugar with water in a pan to 149°C. It is important that you don’t stir the mixture, although you can occasionally swill it. Scatter the almonds over a silicon mat on a baking tray. Drizzle the caramel over the nuts as soon as it reaches the amber colour you want. Leave to set and harden.
Beat the butter and sugar together for the cookie dough, then stir in the vanilla and milk as you beat. Fold in the flour, salt and chocolate chips until you have one dough. Chill the cookie dough until firm. Tear off small amounts of dough and roll into tiny balls and store them on a tray in the fridge until you need them.
Smash up the almond praline into small pieces. Churn the chilled vanilla custard into ice cream using your pre-frozen ice cream machine bowl or by Putting the custard into the freezer for 4 hours and taking out to whisk every 20-30 minutes. Stir the praline pieces into the ice cream once it is almost set.
Put the chocolate and butter into a pan along with the condensed milk. Warm it gently as you stir.
Layer praline ice cream with cookie dough balls and warm coffee sauce all the way up your sundae glass and decorate with shards of praline, a vanilla pod and an optional sprig on mint. Serve immediately.