For Pralines: In saucepan, combine sugars, cream, butter, and water. Over medium heat and stir constantly until reaches 240 F. Add pecans and remove from heat. Continue to stir vigorously with a wooden spoon until the candy cools, and the pecans remain suspended, about 2 mins. Pour out on a parchment lined sheet pan and cool completely. Chop roughly into 1/2 to 3/4 chunks. Refrigerate.

For the ice cream: Combine the half-and-half, vanilla bean and seeds and salt, in a saucepan over medium heat. Bring just to a boil to scald it, and remove the saucepan from the heat. (Note: I leave it on low and steep the vanilla bean for 10 minutes.)

Beat sugar and yolks in a bowl. Add the half-and-half mixture slowly to temper the eggs, whisking each addition. Pour back into the saucepan reduce the heat to medium-low, and cook, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve and cool completely. (I dont strain, just fish out the bean pods.)

Pour into ice cream machine and follow instructions. Right near the end, as it solidifies, sprinkle in 1 cup pralines. Remove the ice cream to containers and freeze until firm.