Pralines and Cream Ice Cream

Pralines
1 C. sugar
1/8 t. salt
1 C. brown sugar; firmly packed
2 T. butter
3/4 C. buttermilk
1/2 t. baking soda
2 C. pecans; coarsely chopped
1 1/2 T. vanilla extract

Ice Cream
2 1/4 C. sugar
5 C. whole milk
1/3 C. flour
1 qt. whipping cream
1/4 t. salt
1 1/2 T. vanilla
3 beaten eggs
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�F.), 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. Crumble coarsely and measure out 3 1/2 cups 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�F., 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.