1/2 gal. vanilla ice cream
1/2 c. praline liqueur
1 c. whipping cream
2 tbsp. sugar

PRALINES:

1 1/2 c. sugar
3/4 c. packed brown sugar
1/4 c. plus 2 tbsp. butter
1/2 c. half & half
2 c. pecan halves

Freeze: Combine ice cream and liqueur in a large bowl. Spoon mixture into a 13 x 9 x 2 inch pan and freeze. Beat whipping cream until foamy. Gradually add sugar, beating until peaks form. Spoon ice cream mixture into individual compotes; sprinkle with crumbled pralines. Top with whipped cream.

Pralines: Combine all ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash sugar crystals from side of pan. Uncover and cook to soft ball stage, stirring constantly. Remove from heat and beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonful onto greased wax paper. Let stand until firm. Yields: 1 1/2 dozen.