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Pralines and Cream Ice Cream

1 c Sugar
1 c Brown sugar; firmly packed
3/4 c Buttermilk
2 c Pecans; coarsely chopped
1/8 ts Salt
2 tb Butter or margarine
1/2 ts Baking soda
1 1/2 tb Vanilla extract

Ice Cream
2 1/4 c Sugar
1/3 c All purpose flour
1/4 ts Salt
3 Eggs; beaten
5 c Whole milk
1 qt Whipping cream
1 1/2 tb Vanilla
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.

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