Pecan Caramel Crunch Ice Cream

The Crunch:
¾ Cup Quick-Cook Oats
¼ Cup Flour
¼ 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
½ 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.