Java Crunch Ice Cream

1. 1

   In a large bowl, combine the first six ingredients. Refrigerate until chilled.

2. 2

   In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15x10x1-in. pan. Refrigerate until chocolate is firm; chop and set aside.

3. 3

   Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container, allowing headspace for expansion. For each batch, stir in some of the reserved pecan mixture. Freeze 2-4 hours or until firm.

* Per serving · 4 servings · Values may vary.

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