1 cup chopped Pralines, recipe follows
1/3 cup Caramel
Sauce, recipe follows
Combine the half-and-half, vanilla bean
and seeds and salt, in a non-reactive saucepan
over medium heat. Bring the half-and-half to a boil to scald
it, and remove the saucepan from the heat.
Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs
and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain
through a fine mesh sieve
and cool completely.
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream freezes and starts to solidify, sprinkle the pralines into the ice cream
maker followed by caramel sauce. Remove the ice cream form the machine and place in a freezer-safe container and freeze until firm, about 8 hours.