PRALINE PECANS

1. Preheat oven to 350 degrees. Place the butter on a baking sheet and melt it in the oven, then set aside. In a large bowl, whisk the egg whites and vanilla together until the egg whites are frothy. Whisk in the salt and sugar. Add the pecans and mix to until all the pecans are thoroughly covered in the egg white sugar mixture.
2. Spread the pecans on the buttered baking sheet. Bake for 30 minutes, turning the nuts every 10 minutes with a metal spatula.
3. Remove from oven and allow them to completely cool. Transfer to a container with a lid until ready to use. If not using right away, store in the refrigerator for up to 2 weeks.

HOMEMADE CARAMEL

1. Dissolve the sugar in a small saucepan over low heat. Don’t stir. Once it starts to melt, you can gently stir the undissolved sugar into the wet. Make sure the burner is on low heat. This might take about 5 minutes. As soon as the sugar turns a caramel color, remove it from the heat.
2. Quickly whisk in the butter, followed by the cream. It might turn into a big lump, but just keep whisking until it melts down and smooths out again. Place back over the low heat and whisk until the mixture comes to a boil and remove.
3. Allow the caramel to cool to room temperature. Pour into a small jar with a lid and place in the refrigerator until ready to use. This caramel will keep for about 2 weeks in the refrigerator, depending on how fresh the cream was. If the caramel has thickened when you’re ready to use, whether it be in the ice  cream or on something else, microwave for about 10 seconds to make it pourable again.

VANILLA CUSTARD

1. Whisk the cornstarch into 1 cup of the half & half and se aside. Add the egg yolks to a large measuring cup or medium bowl and lightly whisk. Set aside.
2. Add the sugar, salt, heavy whipping cream, the one cup of half and half and vanilla to a medium saucepan. Cook over medium heat while whisking constantly, until the mixture comes to a boil and begins to slightly thicken. Remove the pan from the heat and pour about half of the mixture into the eggs and whisk vigorously. Then pour the mixture back into the pan. This is called tempering the eggs, so they don’t cook up into scrambled eggs in your custard. Place the pan back on the burner. Bring back to a boil over medium heat, while whisking constantly, and cook for about 1 minute until it starts to thicken and remove from heat.
3. Allow the custard to cool completely. Place a piece of plastic wrap over the surface and refrigerate for at least 2 hours or overnight until very chilled before proceeding with the ice cream.

TO MAKE THE ICE CREAM

1. Remove the custard from the refrigerator. Add the remaining 3 cups of half & half to the custard and whisk until thoroughly combined. Add the mixture to a 2-quart ice cream maker. Run the ice cream maker as directed, or until the ice cream is thick and creamy. (I have a Cuisinart and it automatically runs for 25 minutes).
2. Once the ice cream is churned, transfer about 1/3 of it to a loaf pan. Spoon some of the caramel over it, followed by some of the pecans. Layer it…ice cream, toppings, ice cream toppings, etc. Then run a knife through it if you want to swirl the caramel around some.  You can serve it as soft serve, or cover it securely with plastic wrap or foil, and freeze for about 2 hours until thick, yet still creamy.
3. If freezing for more than 2 to 3 days, you might consider transferring the ice cream to a freezer safe container with a lid, to ensure that no ice crystals form on the ice cream. I suggest eating it within 2 to 3 weeks for best flavor.