APPLE STREUSEL ICE CREAM

Steps:

• 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.