-
1
Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan with 1/2 teaspoon of the butter and 1/2 teaspoon of the flour.
-
2
In a large mixing bowl, cream the remaining 1/2 pound (2 sticks) butter and the sugar together with an electric mixer until smooth.
-
3
Add the eggs 1 at a time, beating after each addition.
-
4
Beat in the vanilla.
-
5
Into a medium-size mixing bowl, sift the remaining 1 1/2 cups flour, the cocoa, baking powder, and salt together.
-
6
Add 1/3 of the flour mixture at a time to the butter/sugar mixture, beating after each addition.
-
7
Spoon the batter into the prepared pan and bake until it springs back when touched, about 50 minutes.
-
8
Remove from the oven and let cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let cool completely on the rack.
-
9
After the ice cream is firm, remove it from the pan.
-
10
Cut the ice cream into 16 slices.
-
11
Place 1 slice of ice cream between 2 slices of pound cake, forming a sandwich.
-
12
Repeat the process until all of the cake is used.
-
13
Wrap each sandwich in plastic wrap and freeze until ready to serve.
-
14
To serve, unwrap the sandwiches and serve each with a praline on the side.
-
15
In a medium-size, nonreactive saucepan over medium heat, combine the milk, cream, sugar, and vanilla bean and pulp.
-
16
Whisk to dissolve as the mixture heats.
-
17
Heat the mixture to the scalding point (when bubbles form around the edges of the pan); do not let it boil.
-
18
Remove from the heat.
-
19
Beat the egg yolks in a large mixing bowl.
-
20
Add the hot cream mixture about 1/4 cup at a time to the beaten yolks, whisking well after each addition.
-
21
Pour the mixture back into the saucepan and cook, stirring over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes, do not let it boil.
-
22
Remove from the heat and strain through a fine-mesh strainer into a glass bowl.
-
23
Cover the top of the mixture with plastic wrap (this will keep a skin from forming) and let cool.
-
24
Place the mixture in the refrigerator and chill completely.
-
25
Pour the mixture into an ice cream machine and follow the manufacturer's instructions for the churning time.
-
26
Once the ice cream is almost ready, about 5 minutes before the churning time is complete, add the crumbled pralines through the ingredients spout.
-
27
Continue to churn until the ice cream freezes.
-
28
Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap.
-
29
Scoop the ice cream into the pan, smooth the top, cover, and freeze until firm, about 4 hours.
-
30
When ready to assemble the ice cream sandwiches, lift the ice cream out with the plastic wrap.
-
31
Combine the brown sugar, milk, salt, butter, peanut butter, and cocoa in a large saucepan over medium-high heat.
-
32
Stir to dissolve as the mixture heats.
-
33
Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan and reaches 234 degrees to 240 degrees F on a candy thermometer, or the soft ball stage (that is, when a bit of the mixture is dropped into cold water, it forms a soft ball that flattens), about 12 minutes.
-
34
Remove from the heat and stir in the pecans.
-
35
Drop the mixture by the tablespoonful onto a waxed or parchment paper on a baking sheet and let cool completely.
-
36
Lift the pralines off the paper with a thin knife.
-
37
Pralines can be stored in an airtight container at room temperature for up to 2 weeks.
