1-1/2 tablespoon vanilla extract
1/2 teaspoon baking soda
2 tablespoon butter or margarine
1/8 teaspoon salt
2 cup pecans; coarsely chopped
1 cup sugar
3/4 cup buttermilk
1 cup brown sugar; firmly packed
2 -/4 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 eggs; beaten
5 cup whole milk
1 quart whipping cream
1-1/2 tablespoon vanilla
1 plus pralines, above
PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1-1/2 to 2 dozen pralines.
BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream.
ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according
to manufacturer's instructions. Remove dasher and fold in 3-1/2 cups crumbled pralines. Let ripen for 1 hour before serving.
Yield: 6 servings .