Prep 45 mins
Cook 30 mins
I found this recipe in Southern Living magazine. It was a 2002 cook-off winner and it is definitely a winner at our house.
- 3⁄4 cup quick-cooking oats
- 1 cup chopped pecans
- 1⁄4 cup all-purpose flour
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup butter, melted
- 2 cups firmly packed brown sugar
- 3 cups milk
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon salt
- 4 egg yolks
- 4 cups whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1 (20 ounce) bottle caramel topping
- Preheat oven to 350°F.
- Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
- Bake for 15 minutes.
- Cool completely on a wire rack.
- Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat.
- Simmer, stirring often for 1 minute (do not boil).
- Beat egg yolks until thick and lemon-colored.
- Gradually stir 1 cup hot brown sugar mixture into yolks.
- Add egg 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.
- Let cool to room temperature.
- Pour mixture into freezer container of a 6-quart hand-turned or electric freezer and freeze accordint to manufacturer-s instructions for 5 to 7 minutes or until partially frozen.
- Layer top of ice cream evenly with oat mixture and caramel topping.
- Freeze again for 10 to 15 minutes longer until mixture is frozen.
- Eat now if you like, or if you like it firmer, put mixture in freezer-safe container and freeze 8 hours or overnight.