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Date Posted: 02:16:28 10/25/02 Fri
Author: s
Subject: Pecan-Caramel Crunch Ice Cream

Yield:4 quarts.

3/4 cup quick-cooking oats
1 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup butter,melted
2 cups packed light brown sugar
3 cups milk
12 ounces evaporated milk
1/2 teaspoon salt
4 egg yolks
4 cups whipping cream
14 ounces sweetened condensed milk
2 tablespoons vanilla extract
20 ounces caramel topping

1.Heat oven to 350 F.Stir first 5 ingredients;spread in thin layer
on baking sheet.Bake 15 minutes.Cool on a wire rack. Process in a
food processor until finely chopped.

2.Stir 2 cups brown sugar and next 3 ingredients in pan over low heat,
and simmer,stirring often,1 minute.Do not boil.

3.Beat yolks until thick and lemon-colored.Gradually stir 1 cup hot
milk mixture into yolks.Add egg yolk mixture to remaining hot mixture,
and cook,stirring,over low heat 2 minutes or until mixture thickens.
Remove from heat.Stir in cream,condensed milk,vanilla. Cool to room
temperature.

4.Pour mixture into 6-quart freezer container.Freeze according to
instructions 5-7 minutes or until partially frozen.Layer top of ice
cream evenly with oat mixture and caramel topping.Freeze according to
manufacturer's instructions,10-15 minutes or until mixture is frozen.
Freeze 8 hours or overnight.

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