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Pecan-Caramel Crunch Ice Cream Recipe

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This recipe for Pecan-Caramel Crunch Ice Cream is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup quick-cooking oats
2/3 cup chopped pecans
2 1/2 tbsp. all-purpose flour
2 1/2 tbsp. packed brown sugar
2 1/2 tbsp. butter, melted
1 1/3 cups firmly packed brown sugar
2 cups milk
1 cup evaporated milk
dash of salt
3 egg yolks
3 cups whipping cream
9 ounces sweetened condensed milk
1 1/2 tbsp. vanilla
12 ounces caramel topping
Directions:
Directions:
Preheat oven to 350º. Combine oats, pecans, flour, 2 1/2 tablespoons brown sugar, and butter. Spread mixture in a thin layer on a baking sheet and bake for about 5 minutes or until mixture is browned and nuts toasted. Cool completely on a wire rack. Process in food processor until finely chopped and set aside. In a large saucepan, stir together 1 1/3 cups brown sugar, milk, evaporated milk, and salt and cook on low heat, stirring and simmering for one minute. (Do not boil.) In a small bowl, beat egg yolks until thick and lemon-colored. Temper eggs by gradually stirring 1 cup of hot mixture into egg yolks. Then, gradually add egg mixture to remaining hot mixture; cook, stirring constantly over low heat for about 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in whipping cream, condensed milk and vanilla. Let cool at room temperature. Pour mixture into freezer container of ice cream churn and freeze for about 5 to 7 minutes or until partially frozen. Open container and layer with oat mixture and caramel topping. Continue freezing. Mixture may be placed in another container and frozen for 8 hours or overnight.
Personal Notes:
Personal Notes:
I adapted this recipe from a recipe by Donna Thomas of Texas published in a magazine. The original recipe required a six-quart container and indicated a yield of 4 quarts. My churn has a 4-quart capacity, so I reduced amounts to approximately two-thirds of the original. The original recipe also stated that oat mixture should bake for 15 minutes; mine was done well before that.

 

 

 

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