Freeze the loaf pan before you start.

For the Pralines:

1. Combine the brown sugar, whipping cream, and butter in a medium saucepan. 
2. Bring to a boil over medium heat, stirring constantly.
3. Start a timer and boil for 1 minute, then remove it from the heat.
4. Immediately whisk in the powdered sugar, then gently stir in the pecans and vanilla extract.
5. Working quickly, stir until the pecans are completely covered in candy.  Allow to cool for 8-10 minutes, then spoon onto parchment paper.
6. Crumble up any large pieces.

For the Ice Cream:

1. In the bowl of a stand mixer fitted with a whisk, add the whipping cream, sweetened condensed milk, vanilla and a pinch of salt.
2. Whip on high for 2 minutes until the mixture is thick and soft peaks form.

Assembling the ice cream:

1. Set aside 1/2 cup of the caramel praline topping, and crumble the remaining praline pecans into the mixture.  Stir until evenly distributed.
2. Pour half of the ice cream into a chilled 9-by-5-by-3-inch metal loaf pan.
3. Drizzle with half the caramel sauce.
4. Cover with the remaining ice cream and top with more praline pecans and caramel drizzle.
5. Freeze until set (3+ hours).