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1
For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 Tablespoons butter until mixture resembles coarse crumbs.
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2
Stir in pecans.
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3
Press into a 9 inch pie plate.
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4
Bake at 350F for 10-12 minutes or until the edges are browned.
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5
Cool slightly; break into small pieces.
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6
Cool completely.
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7
In a skillet, melt remaining butter.
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8
Stir in the apple, sugar and cinnamon.
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9
Cook for 8-10 minutes or until apple is tender; cool.
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10
In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
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11
Cool.
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12
In a large bowl, combine the milk mixture, cream and vanilla.
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13
Refrigerate for several hours or overnight.
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14
Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
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15
Refrigerate remaining mixture until ready to freeze.
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16
Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
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17
Spoon a third of the ice cream into a freezer container.
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18
Top with a third of the streusel mixture.
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19
Drizzle with a third of the caramel topping.
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20
Repeat layers once.
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21
Top with remaining ice cream.
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22
With a spatula, cut through ice cream in several places to gently swirl layers.
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23
Cover; freeze overnight.
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24
Garnish with the remaining streusel and caramel topping.
