Pistachio Pralines

[Tennessee Cowboy]

I am planning to make Pistachio Ice Cream with broken up Pistachio Pralines as a mix in.  I tried it once, using the Jeni's Ice Cream recipe (roast and run 1 c pralines through the blender until smooth, then add to her normal mixture.  There is a discussion of the pistachio ice cream under new members forums.  On the Pralines, I have read all of the posts in this forum on Pecan Pralines--click below if you want to see all of the posts.

My questions are:

1.  In general, how should I adapt the pecan praline recipes for Pistachios?  I have attached a file with most of the different recipes from the generic pralines forum.  Is there any reason to think one would be better than the other, as applied to pralines?

2.  Any particular pistachio roasting recipe you think would work well?  (I've purchased raw, unsalted)

3.  To get more pistachio-related flavor, should I substitute Pistachio Extract for Vanilla Extract.  Do I substitute one-for-one?  

4.  Is there a role for Pistachio Paste to impart a more intense Pistachio flavor?  If so, how?

Praline-multiple recipes.docx