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 DONT 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 manufacturers instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving.
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 331 (19%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 598.1mg||184 %|
|Sodium 351.1mg||12 %|
|Potassium 347.7mg||9 %|
|Total Carbohydrate 337.1g||99 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 336.8g|
|Protein 20g||29 %|
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Calories per serving: 1728
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