Pecan-Caramel Crunch Ice Cream

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READY IN: 1hr 15mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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