Categories: Ice cream 
      Yield: 6 servings 
  
----------------------------------PRALINES---------------------------------- 
      1 c  Sugar                             1/8 ts Salt 
      1 c  Brown sugar; firmly packed          2 tb Butter or margarine 
    3/4 c  Buttermilk                        1/2 ts Baking soda 
      2 c  Pecans; coarsely chopped        1 1/2 tb Vanilla extract 
 
---------------------------------ICE CREAM--------------------------------- 
  2 1/4 c  Sugar                               5 c  Whole milk 
    1/3 c  All purpose flour                   1 qt Whipping cream 
    1/4 ts Salt                            1 1/2 tb Vanilla 
      3    Eggs; beaten                             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 - 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.