Pecan-Caramel Crunch Ice Cream

Ingredients

• 0.3 cup brown sugar light packed
• 2 cups brown sugar light packed
• 0.3 cup butter melted
• 20 ounce mrs richardson's butterscotch caramel sauce 
• 4  egg yolk 
• 12 ounce evaporated milk canned
• 0.3 cup flour all-purpose
• 3 cups milk 
• 1 cup pecans chopped
• 0.8 cup oats 
• 0.5 teaspoon salt 
• 14 ounce condensed milk sweetened canned
• 2 tablespoons vanilla extract 
• 8 servings flat-bottom ice-cream cone 
• 4 cups whipping cream 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. Preheat oven to 35
2. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
3. Bake at 350 for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
4. Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
5. Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks.
6. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken.
7. Remove pan from heat; stir in cream, condensed milk, and vanilla.
8. Let cool to room temperature.
9. Pour mixture into freezer container of a 6-quart hand-turned or electric freezer, and freeze according to manufacturer's instructions 5 to 7 minutes or until partially frozen.
10. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze according to manufacturer's instructions, 10 to 15 more minutes or until mixture is frozen. (If desired, remove mixture from freezer container, and place in another container. Return to freezer, and freeze 8 hours or overnight.)