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My Ice Cream
Submitted by Donna Thomas

Pecan Caramel Crunch Ice Cream

Makes 4 quarts of the most awesome ice cream ever."


The Crunch:

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

The Cream:

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.

The Cream:
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.

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Nutritional Information
Per Serving

no nutrition information available

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