Caramel Pecan Ice Cream Cake Recipes

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Steps:

• Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
• Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
• Freeze at least 4 hours or overnight. Store leftover dessert in freezer.

Steps:

• Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Steps:

• Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
• Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
• Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
• Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
• Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Steps:

• Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
• Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
• Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
• ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
• To Make Caramel Sauce.
• In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
• Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
• will thicken.

Steps:

• In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
• Remove from heat.
• Cover and let stand for at least 15 minutes.
• Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
• Whisk in 1/3 of the scaled cream.
• Return mixture to saucepan.
• Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
• DO NOT BOIL.
• Remove from heat.
• Stir in butter pieces, one at a time, blending well after each addition.
• Let cool to room temp.
• and then cover and refrigerate for at least 4 hours or up to 3 days.
• While custard is cooling make caramel syrup.
• To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
• Cover and let steam one minute.
• Remove lid and continue cooking until mixture caramelizes to a dark tea color.
• Remove from heat.
• Add remaining water slowly (be careful mixture will spatter) and stir.
• Cover and let cool to room temp.
• Remove vanilla bean from custard, scraping any seeds into custard mixture.
• Stir syrup into custard.
• Can be refrigerated again at this point before making ice cream.
• Transfer to ice cream maker and process using manufacturer's instructions.