Donna Thomas says she created this recipe when she was trying to make another ice- cream flavor. "I made a gallon a day for 20 days until I got the base right," she says. "Homemade ice cream was a big part of growing up in Texas, and, just like with barbecue sauce, you want bragging rights!"
3/4 cup quick-cooking oats
1 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup firmly packed DOMINO Light Brown Sugar
1/4 cup butter, melted
2 cups firmly packed DOMINO Light 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
Garnishes: oat mix and waffle cone pieces
How to Make It
Preheat oven to 350°. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
Bake at 350° 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, and simmer, stirring often, 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 according to manufacturer's instructions 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze according to manufacturer's instructions, 10 to 15 more minutes or until mixture is frozen. (If desired, remove mixture from freezer container, and place in another container. Return to freezer, and freeze 8 hours or overnight.)
I made this just as the recipe said. I did have trouble getting it to freeze in my old fashioned ice cream maker, and I froze it when it was still a little runny. It formed ice crystals but the flavor is great! I am going to try to freeze in batches in my cuisineart ice cream maker this time to get a better consistency.... I took it to the fair and I got Grand Champion Ice Cream... so this recipe is definitely a winner!!
This is a great recipe - we LOVED it. The only issue is that it doesn't seem to want to solidify. I've tried 2 freezers and am trying the third right now. I'll update soon. Seriously, very yummy!
Update - it was our,apparently, lousy freezers. I am still enjoying this ice cream as it makes a ton! LOVE.
I made this but it would not freeze in my ice cream maker just like the first review said. I don't think it was your freezer - - - I ended up just putting it in a container in the freezer overnight and it froze. Tastes delicious! If I make it again, I will probably chill the mixture for 8 hours and then put it in the ice cream maker.
This was so amazingly delicious! We actually felt it was just maybe a little too rich and decadent (for our tastes) with the caramel sauce, so we ended up skipping it for about half of the ice cream. My husband said this beats anything Ben & Jerry or Haagen Dazs could come up with! I have a Cuisinart ice cream maker and I had no trouble whatsoever with it freezing and setting up properly.