Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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Ingredients Nutrition

Directions

  1. For the streusel, combine the brown sugar, flour and cinnamon in a bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans.
  2. Press into a 9-inch pie plate. Bake at 350°F for 10-12 minute.
  3. Cool slightly; break into small pieces. Cool completely.
  4. In a skillet, melt remaining butter. Stir in the apple, sugar and cinnamon. Cook for 8-10 minutes or until apples are tender.
  5. In a large saucepan, heat the milk to 175°F; stir in sugar until dissolved, then cool.
  6. In a large bowl, combine the milk mixture, cream and vanilla.
  7. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
  8. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
  9. Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.

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