Ingredients
1/3 cup packed brown sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon3 tablespoons plus 4-1/2 teaspoons cold butter, divided1/2 cup chopped pecans1 cup chopped peeled Golden Delicious apple2 teaspoons sugar1/4 teaspoon ground cinnamonICE CREAM:1-1/4 cups milk3/4 cup sugar1-3/4 cups heavy whipping cream1-1/2 teaspoons vanilla extract1 jar (12 ounces) caramel ice cream topping
Preparation
Preheat oven to 350°. For streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans.
Press into a 9-in. pie plate. Bake 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely.
In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8-10 minutes or until apple is tender; cool.
In a large saucepan, heat milk to 175° stir in sugar until dissolved. Cool. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions, adding apple mixture during the last 5 minutes of processing.
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.
