Title: Creole cream cheese and praline ice cream
 Categories: E.
      Yield: 4 Servings
 
      2 c  Heavy cream
    1/2 c  Sugar
      1    Vanilla bean
        pn Salt
      5    Egg yolks
  2 3/4 c  Creole Cream cheese
      1 c  Crumbled pralines, recipe
           Follows
 
  Using a sharp knife, split the vanilla bean in half and scrape out the
  inside, reserve the bean. In a nonreactive saucepan, combine the
  cream, sugar, vanilla seeds, scraped vanilla bean, and salt, over
  medium heat. Bring the cream to the boiling point and scald it.
  Remove from the heat. Beat the egg yolks in a bowl. Add the cream
  mixture, about 1/4 cup at a time, to the beaten eggs, whisking in
  between each addition, until all is used. Pour the mixture into a
  saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes,
  or until the mixture becomes thick enough to coat the back of a
  spoon. Remove from the heat. Stir in the cream cheese and blend
  thoroughly. Fold in the pralines. Pour the filling into the ice cream
  
  machine and follow the instructions for churning time.
  
  Yield: about 1/2 gallon