1.Combine sugar and juice in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, about 7 minutes or until mixture is dark brown in colour.
2.Remove from heat and gradually stir in combined milk and cream; stir over heat until toffee dissolves and mixture is smooth.
3.Using an electric mixer, beat egg yolks in a medium bowl until thick and creamy; gradually beat in hot milk mixture. Pour mixture into large saucepan; stir over low heat, without boiling, until mixture thickens slightly and coats the back of a wooden spoon.
4.Immediately strain custard mixture into medium heatproof bowl. Cover surface of custard with plastic wrap; refrigerate for 1 hour or until cold.
5.To make ice-cream, pour custard into a shallow container, such as an aluminium slab cake pan and cover with foil; freeze until almost firm. Place custard mixture in a large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container and cover; freeze until firm. Repeat process twice more; pour into 2-litre (8-cup) pudding bowl after last beating. (Or pour custard into ice-cream maker, churn according to manufacturer’s instructions). Freeze until firm.
6.PISTACHIO PRALINE: Combine sugar and water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil for 5 minutes or until golden caramel in colour. Place nuts on oiled oven tray; pour toffee over nuts and stand until set. Break praline into small pieces; process until chopped finely.
7.Dip pudding bowl into hot water for 10 seconds; turn ice-cream onto plate. Press pistachio praline all over ice-cream to coat; freeze for 1 hour before serving.