The only ice cream flavor I like as much as plain old vanilla is pralines and cream. Sometimes in the store-bought versions, the ice cream is a little bland, or the praline/caramel-to-ice cream ratio is not ideal. I'm so picky. So I thought I'd find a recipe that had a ton of egg yolks and I would just double the amount of mix-ins. It turned out to be a really fun way to spend a rainy afternoon--nibbling on all those little praline bits and dipping my fingers into the caramel. Sometimes, you gotta make your own sunshine. And just in time to serve with persimmon pudding for Thanksgiving dessert.