Caramel Pecan Ice Cream Sandwiches Recipes

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
• Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
• Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
• ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
• To Make Caramel Sauce.
• In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
• Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
• will thicken.

CARAMEL PECAN ICE CREAM

Steps:

• In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
• Cover and chill for at least 6 hours.
• Follow instructions for your ice cream maker.
• Add nuts when they suggest.

PECAN-CARAMEL CRUNCH ICE CREAM

Steps:

• Preheat oven to 350°F.
• Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
• Bake 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.
• Simmer, stirring often for 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 accordint to manufacturer-s instructions for 5 to 7 minutes or until partially frozen.
• Layer top of ice cream evenly with oat mixture and caramel topping.
• Freeze again for 10 to 15 minutes longer until mixture is frozen.
• Eat now if you like, or if you like it firmer, put mixture in freezer-safe container and freeze 8 hours or overnight.