Pecan-Caramel Crunch Ice Cream
3/4 cup quick cooking oats
1 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup butter, melted
2 cups light brown sugar
3 cups milk (2% or whole)
1 (12 oz.) can evaporated milk
1/2 teaspoon salt
4 egg yolks
4 cups whipping cream
1 (14 oz.) can sweetened condensed milk
2 tablespoons vanilla extract
1 (20 oz.) bottle of caramel topping
Preheat oven to 350 degrees. Stir together first 5 ingredients. Spread in a thin layer on a baking sheet. Bake at 350 degrees for 15 minutes. Cool completely. In a food processor/mini chopper, process mixture until finely chopped; set aside.
Stir together 2 cups of brown sugar and the next 3 ingredients in a large saucepan over low heat. Simmer for 1 minute, stirring often (don't boil).
Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot milk mixture into yolks. Add yolk mixture to remaining hot mixture. Cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat. Stir in cream, condensed milk, and vanilla. Cool to room temperature.
Poor mixture into freezer container of a 6-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions, 5 to 7 minutes or until partially frozen. Layer the top of ice cream evenly with oat mixture and caramel topping.
Freeze, according to manufacturer's instructions, 10 to 15 minutes or until mixture is frozen. If desired, remove from container and place in another container fro the freezer. Freeze 8 hours or overnight. Let stand 30 minutes before serving.
ENJOY!
-Kg
