Mix sugar, milk, salt and egg yolks in 1-1/2 quart saucepan. Heat over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate uncovered in chilled bowl at least 2 hours.
Prepare Caramel Crunch.
Stir Caramel Crunch, pecans, whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.
Caramel Crunch
Spread butter on cookie sheet, 15 x 12 inches, leaving 1 1 /2 inch border on all sides. Sprinkle brown sugar evenly over buttered area.
Set oven control to broil. Broil 3 to 4 inches from heat 1 to 2 minutes or until brown sugar is melted. (Watch closely as mixture burns quickly.)
Cool slightly; remove from cookie sheet with spatula. Break into pieces.
Serves: 8
Reprinted with permission from ©General Mills, Betty Crocker Country Cooking, published by Wiley Publishing Inc. click for book review
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