This is a parade of flavors, here. If Elvis knew about this dessert, I would probably have to make it for him every night. Toasty oats and pecans make a buttery crunch ice cream that kills. If that wasn't enough, it's topped with fresh sliced bananas and salted caramel sauce.
- 1/2 cup rolled oats, toasted at 350° for about 10 minutes
- 1/2 cup toasted pecans, chopped
- 2 Tbls AP flour
- 2 Tbls light brown sugar
- 2 Tbls butter, melted
- 1 cup light brown sugar
- 1 1/2 cups milk
- 6 oz evaporated milk, (about half a can)
- pinch grey salt
- 2 egg yolks
- 2 cups heavy cream
- 7 oz sweetened condensed milk, (about half a can)
- 1 Tbl vanilla extract
- Salted Caramel Sauce, Recipe: http://bit.ly/10eAWIg
Preheat oven to 350º. Toss oats, pecans, flour and 2 Tbls brown sugar together, Mix in melted butter, and spread out on a lightly greased baking sheet. Bake at 350º for about 15 minutes. Let cool completely, place oat mixture in ziplock bag. Freeze until ready to use.
In saucepan, over medium-low heat, stir 1 cup brown sugar, whole milk, evaporated milk, and salt. Bring to a simmer, about 2 minutes, and remove from heat. Meanwhile In a bowl, whisk egg yolk until lemony in color. Add 1/2 cup hot milk mixture to the egg yolk, whisking constantly. Return egg mixture back to the saucepan, and return to medium-low heat. Cook until thickened, about 2-3 minutes, and remove from heat. Add in heavy cream, condensed milk and vanilla, and cool to room temperature. Chill in fridge, 4-6 hours or overnight.
Make ice cream to manufacturers specs, and add in the frozen, crunchy oat mixture during the last 5 minutes of the process. Swirl in the salted caramel, and freeze overnight.
Serve topped with more pecan crunch, salted caramel drizzle, and sliced bananas.