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ICE CREAM: Line a 9x5x3-inch loaf pan with plastic wrap.
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Spread the ice cream evenly over the pan and cover the ice cream with the plastic wrap.
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Place the pan in the freezer and freeze about 2 hours until firm.
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PRALINES: Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan.
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Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
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Stir in pecans and cook over medium heat until mixture reaches the soft ball stage.
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(234 to 240 degrees F on a candy thermometer.
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Remove pan from heat and stir rapidly until mixture thickens.
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Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up.
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Store in an airtight container.
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CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
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Using an electric mixer, cream the butter and sugar together.
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Occasionally scrape down the sides of the bowl.
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In a small mixing bowl, beat the egg yolks with the vanilla until light and frothy.
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With the mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
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In another bowl, combine the flour, baking powder, and salt together.
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With the mixer running, gradually add the flour and egg whites to the butter mixer.
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Scrape down the sides of the bowl as you mix.
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Fold in the pralines pieces and rum.
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Pour the batter into the prepared pan and bake for about 1 hour or until golden and firm to the touch.
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Remove the pan from the oven and cool on a wire rack for 20 minutes.
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ASSEMBLY: Remove ice cream from the freezer and slice into about 3/4 inch slices.
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Place one piece of the pound cake in the center of each plate.
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Place a slice of the ice cream on top of the cake.
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Top the ice cream with the remaining piece of pound cake, forming a sandwich.
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Drizzle the entire sandwich with warm caramel sauce.
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Garnish each sandwich with powdered sugar.
