Pecan-Caramel Crunch Ice Cream Recipe

Name: Pecan-Caramel Crunch Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
2
Bake at 350u00b0 for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
3
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.)
4
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.
5
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.)

1982

kcal

Calories

135

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pecan-Caramel Crunch Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pecan-Caramel Crunch Ice Cream

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