Pecan Caramel Crunch Ice CreamUser Submitted Recipe
3/4 Cup Quick-Cook Oats
1/4 Cup Flour
1/4 Cup Light Brown Sugar
1 Cup Pecans, Chopped
4 Tablespoons Butter, melted
1 Squeeze Bottle Caramel Topping
3 Cups Whole Milk
1 Can Evaporated Milk
2 Cups Light Brown Sugar
1/2 Teaspoon Salt
4 Egg Yolks, beaten
4 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
2 Tablespoons Vanilla
The Crunch: Preheat oven to 350°. Combine crunch ingredients (except caramel topping) and spread thin on a cookie sheet. Bake 15 minutes. Cool completely and chop finely in a food processor. Set aside.
In a saucepan mix whole milk, evaporated milk, brown sugar and salt. Heat until mixture begins to simmer. Simmer for 1 minute over a low heat. DO NOT BOIL. In a bowl, beat egg yolks until thick and lemon colored. To the egg yolks, add 1 cup of heated milk mixture and stir to temper eggs. Add egg yolks to original milk mixture. Cook and stir over low heat for 2 minutes until the mixture begins to thicken. Add the remaining ingredients and cool to room temperature.
Freeze ice cream for 5 to 7 minutes, until partially frozen. Stop freezer (removing ice from around lid). Alternate layers of crunch and caramel, making 3 layers, on top of ice cream. Replace lid and ice and continue freezing until frozen.
no nutrition information available
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