Apple Streusel Ice Cream - cooking recipe

Ingredients

1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons cold butter, plus
4 1/2 teaspoons cold butter, divied
1/2 cup chopped pecans
1 cup chopped peeled golden delicious apple
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Ice Cream
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

Preparation

For streusel, combine the 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 inch pie plate.
Bake at 350F for 10-12 minutes or until the edges are browned.
Cool slightly; break into small pieces.
Cool completely.
In a skillet, melt remaining butter.
Stir in the apple, sugar and cinnamon.
Cook for 8-10 minutes or until apple is tender; cool.
In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
Cool.
In a large bowl, combine the milk mixture, cream and vanilla.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
Refrigerate remaining mixture until ready to freeze.
Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
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.