Prepare an ice bath to chill the custard: fill a large bowl with ice and water.
Combine the milk and half of the brown sugar in a saucepan over medium heat. In a separate bowl, beat together the egg yolks and remaining sugar.
When the milk is warmed and the sugar dissolved, whisk half of it into the egg yolk mixture. Return the yolk mixture to the saucepan.
Cook whisking constantly over medium heat until the custard thickens slightly and coats the back of a spoon. (If you have an instant-read thermometer, as soon as the mixture reaches 185°F, immediately remove it from the heat.)
Pour the custard into a clean bowl set over the ice bath. Stir in the heavy cream and the American Almond® hazelnut praline. (Use a sturdy whisk to add the paste small amounts at a time until completely incorporated.) Chill. Once cool, refrigerate the base overnight.
Churn in an ice cream machine following the manufacturer’s directions. (For smaller capacity machines, churn this mixture in two batches.)
Add the chocolate chips then churn for three or four additional minutes to distribute the chocolate chips.