Pralines & Cream Ice Cream

Directions

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 to 3 minutes to clear sugar crystals from sides of the pan.

Uncover and cook to soft ball 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 to 2 dozen pralines. Crumble coarsely and measure out 1½ cup of the crumblies for this 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, 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 1½ cups crumbled pralines.

Let ripen for 1 hour before serving.