Ingredients

For the Pralines:

• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup heavy cream
• 3 tablespoons butter
• 1 cup pecans

For the Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ½ cup caramel sauce

Instructions

1. Make the Pralines
   • Place granulated sugar, brown sugar, heavy cream, and butter in a medium saucepan over medium-low heat.
   • Once it comes to a boil, continue cooking 3–4 minutes, stirring constantly.
   • Add chopped pecans and cook 2–3 minutes more, until the syrup thickens and coats the nuts.
   • Pour onto a baking sheet and spread quickly with a spatula. Let cool completely, then break into small pieces. Reserve 2 tbsp for topping; set the rest aside.
2. Prepare the Ice-Cream Base
   In a large bowl combine heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of kosher salt. Whisk 2–3 minutes until the sugar is fully dissolved (no grit when rubbed between two fingers).
3. Churn
   Pour the mixture into the chilled ice-cream bowl and run the machine in ice-cream mode until it reaches soft-serve consistency or until the cycle ends.
4. Add Pralines
   During the last 2 minutes of churning, add all but the reserved 2 tbsp of pralines; churn just until evenly distributed.
5. Assemble & Freeze
   • Transfer the ice cream to a shallow container or loaf pan.
   • Drizzle caramel sauce over the top and swirl lightly with a spatula.
   • Sprinkle the reserved 2 tbsp pralines on top.
   • Press plastic wrap or wax paper directly against the surface and freeze at least 4 hours, or until firm.
6. Serve
   Let stand at room temperature for about 5 minutes before scooping for the best texture.