Make the bourbon vanilla ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.

In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Halve the vanilla bean lengthwise and gently scrape the seeds from inside the pod. Add the seeds and pod to the saucepan. Stir in the cream.

Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 165°F (75°C), 5 to 10 minutes. Remove the pan from the heat.

Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.

Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F (75°C), 5 to 10 minutes more. Remove the pan from the heat and use a fork to remove and discard the vanilla bean pod.

Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Add the bourbon and vanilla and stir to combine. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.

Make the pecan praline: Preheat the oven to 275°F (135°C). Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.

Spread the pecans evenly across the prepared baking sheet and toast them until they just begin to change color, about 10 minutes. Let cool, then place the pecans in a bowl and set aside. Reserve the prepared baking sheet for the praline.

In a large saucepan, combine the butter, brown sugar, cane sugar, vanilla, milk, and cream. Clip a candy thermometer to the side of the pan and set the pan over medium-high heat. Cook, stirring regularly, until the mixture reaches 240°F (115°C). Mixture will bubble vigorously.

Remove the pan from the heat and add the pecans. Stir vigorously for 2 minutes. Move quickly, as the mixture will begin to set as the temperature drops. Pour the mixture onto the prepared baking sheet and spread it into an even layer. Let cool completely, then chop the praline into bite-size pieces and set aside.

Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions.

Transfer the ice cream to a storage container, folding in the pecan praline pieces as you do. Use as much of the praline as you want; you won't necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.