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1
To make the ice cream, prepare an ice bath by filling a large bowl with ice and water and nestling a medium bowl in the ice.
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2
Bring the cream and vanilla bean and seeds to a simmer in a medium saucepan over medium heat.
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3
Whisk together the yolks and sugar in a medium bowl until the mixture is pale and thick.
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4
Slowly whisk the warm cream into the yolk mixture.
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5
Remove the vanilla bean, return the entire mixture to the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, about 3 minutes.
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6
Strain the mixture into the bowl set inside the ice bath, add the buttermilk and vanilla, and stir until it is very cold, about 5 minutes.
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7
Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturers instructions.
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8
Scrape the ice cream into a large bowl and fold in the pralines.
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9
Cover tightly and store in the freezer until firm, at least 4 hours.
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10
To make the profiteroles, position a rack in the upper third of the oven and preheat the oven to 425F.
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11
Line a large baking sheet with parchment paper and spray the parchment lightly with cooking spray.
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12
Bring the butter, 3/4 cup water, 1 tablespoon of the sugar, and the salt to a boil in a small heavy saucepan over high heat, stirring until the butter is melted.
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13
Reduce the heat to medium, add the flour all at once, and cook, beating with a wooden spoon, until the mixture pulls away from the side of the pan and forms a ball, about 30 seconds.
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14
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and let cool slightly, about 5 minutes.
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15
Add the eggs one at a time, beating well after each addition, and mix until the mixture is smooth.
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16
Scrape the mixture into a large pastry bag fitted with a 3/4-inch plain tip and pipe eight disks (about 1 1/2 inches in diameter and about 1/2 inch thick) onto the prepared baking sheet, spacing them at least 1 1/2 inches apart.
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17
Brush the tops with the milk and sprinkle with the remaining 2 tablespoons sugar.
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18
Bake the profiteroles for 15 minutes.
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19
Reduce the oven temperature to 400F and continue to bake until the profiteroles are golden, puffed, and crisp, about 15 minutes.
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20
Turn off the oven.
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21
Remove the baking sheet from the oven, immediately pierce the side of each profiterole with the tip of a paring knife, and return to the oven to dry, propping the door slightly ajar, for 5 minutes.
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22
Halve a profiterole horizontally: If it is still moist inside, return the profiteroles to the oven and continue to dry with the door ajar for 5 minutes more.
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23
Cool the profiteroles completely on the baking sheet set on a wire rack, at least 25 minutes.
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24
The profiteroles can be made 1 day in advance.
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25
Store in a container with a tight-fitting lid.
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26
Crisp on a baking sheet in a preheated 350F oven for a few minutes.
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27
Let cool before proceeding.
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28
Spoon some of the sauce into the bottom of large shallow bowls.
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29
Halve the profiteroles horizontally and fill the bottoms with scoops of the ice cream; replace the tops.
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30
Spoon more sauce on top and garnish with chopped praline.
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31
Pour the cream into a small saucepan and bring to a simmer over low heat.
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32
Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber brown color, about 6 minutes.
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33
Add the corn syrup and bourbon and cook, stirring carefully, for 1 minute.
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34
Slowly whisk in the warm cream (the mixture will bubble up) and whisk until smooth.
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35
Remove from the heat and whisk in the vanilla and butter.
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36
The sauce can be made 2 days in advance and stored covered in the refrigerator.
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37
Reheat slowly over low heat or in the microwave.
