For pralines: (microwave)

2 c. sugar
1 tsp. baking soda
1 c. buttermilk
3/4 c. butter
1 tsp. vanilla
2 c. pecans, chopped

Mix ingredients. Cook in large microwave dish on 70 percent for 28 minutes. Stir until creamy and drop onto waxed paper to cool.

For ice cream:

6 eggs
2 c. sugar
1 tbsp. vanilla
1 lg. can condensed milk
1/2 pt. whipping cream
2 pts. half and half

Beat eggs and sugar 15 minutes. Pour into freezer. Add rest of ingredients. Add more half and half if needed to fill freezer. Halfway through freezing, add 1/2 the pralines which have been crushed into small pieces. Add remaining crushed pralines when freezer stops, while cream is still mushy. Pack and leave in freezer until firm.

This recipe won first place for our daughter, Cathy, in a contest in Stratford; then won first place in the speciality division of Dairy Day here in Stephenville for Verna. it is a favorite of our family, but is time consuming and expensive to make. Try it if you want a real treat for your family.