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Pralines and Cream Ice Cream

4 cups milk

1 cup whipping cream

1 cup half-and-half

1 1/2 cups granulated sugar

5 large eggs, beaten

2 tablespoons vanilla extract

1 1/4 cups firmly packed brown sugar

3/4 cup light corn syrup

1/4 cup butter or margarine

3 tablespoons all-purpose flour

1 1/2 cups chopped pecans, toasted

1 (5-ounce) can or 2/3 cup evaporated milk

2 cups milk

1. Combine first 4 ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. cook over medium heat, stirring constantly, 1 minute. Remove from heat; stir in vanilla. Cover and chill at least 2 hours.
2. Combine brown sugar, corn syrup, butter and flour in a medium saucepan. Bring to a boil over medium heat; reduce heat, and let cool. Stir in pecans and evaporated milk.
3. Combine chilled egg mixture, brown sugar mixture, and 2 cups milk; stir well. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Once electric freezer stops or you can no longer turn the handle, pack freezer with additional ice and salt, and let stand 1 hour before serving.

Makes 1 gallon.