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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
1/3 cup brown sugar, packed |
1/4 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
3 tablespoons cold butter, plus |
4 1/2 teaspoons cold butter, divided |
1/2 cup pecans, chopped |
1 cup golden delicious apple, chopped, peeled |
2 teaspoons sugar |
1/4 teaspoon ground cinnamon |
1 1/4 cups milk |
3/4 cup sugar |
1 3/4 cups heavy whipping cream |
1 1/2 teaspoons vanilla extract |
1 (12 ounce) jar caramel ice cream topping |
Directions:
1. For the streusel, combine the brown sugar, flour and cinnamon in a bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans.
2. Press into a 9-inch pie plate. Bake at 350°F for 10-12 minute.
3. Cool slightly; break into small pieces. Cool completely.
4. In a skillet, melt remaining butter. Stir in the apple, sugar and cinnamon. Cook for 8-10 minutes or until apples are tender.
5. In a large saucepan, heat the milk to 175°F; stir in sugar until dissolved, then cool.
6. In a large bowl, combine the milk mixture, cream and vanilla.
7. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
8. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
9. Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.
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