Twominutebananacinnamoncaramelcrunchicecream Recipes

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.