Apple Streusel Ice Cream 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, divided 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Streusel Ice Cream cont. 1 jar (12 ounces) caramel ice cream topping 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-in. pie plate. Bake at 350° 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 175°; 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

Apple Streusel Ice Cream two-thirds full; freeze according to 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. Yield: 1-1/2 quarts. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008