Yield: 6 Servings
|1 cup||Brown sugar; firmly packed|
|2 cups||Pecans; coarsely chopped|
|2 tablespoons||Butter or margarine|
|½ teaspoon||Baking soda|
|1½ tablespoon||Vanilla extract|
|⅓ cup||All purpose flour|
|5 cups||Whole milk|
|1 quart||Whipping cream|
|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 1½ - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 ½ 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 ½ cups crumbled pralines. Let ripen for 1 hour before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini