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.
Pecan-Caramel Crunch Ice Cream
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
- 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.)
Only you will be able to view, print, and edit this note.Add Note