Ingredients
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3/4 cup quick-cooking oats
1 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 cups firmly packed brown sugar
3 cups milk
1 (12 ounce) can evaporated milk
1/2 teaspoon salt
4 egg yolks
4 cups whipping cream
1 (14 ounce) can sweetened condensed milk
2 tablespoons vanilla extract
1 (20 ounce) bottle caramel topping
Preparation
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Preheat oven to 350\u00b0F.
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.
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