Praline Ice Cream

This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.

• Ready In: 20 mins
• Yields: 2 quarts

Ingredients

• 1 1⁄2 cups  pralines, finely crushed (Pralines Aux Pacanes - Pecan Pralines or your own recipe)
• 3  cups milk
• 4  egg yolks, well beaten
• 3⁄4 cup sugar
• 1  pinch salt
• 1  teaspoon vanilla extract
• 1 1⁄2 cups heavy cream

Directions

1. Stir milk gradually into egg yolks.
2. Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
3. Chill thoroughly.
4. Whip cream to very soft peaks (it won't quite hold its shape).
5. Add pralines, vanilla and whipped cream.
6. Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).