Apple Streusel Ice Cream

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• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄3 cup brown sugar, packed
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 3  tablespoons  cold butter, plus
• 4 1⁄2 teaspoons  cold butter, divided
• 1⁄2 cup pecans, chopped
• 1  cup golden delicious apple, chopped, peeled
• 2  teaspoons sugar
• 1⁄4 teaspoon ground cinnamon

• Ice cream

• 1 1⁄4 cups milk
• 3⁄4 cup sugar
• 1 3⁄4 cups heavy whipping cream
• 1 1⁄2 teaspoons vanilla extract
• 1 (12 ounce) jar  caramel ice cream topping

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.