Chocolate Pecan Pie Ice Cream

Directions

1. First, make the pie crust. Preheat the oven to 350°F. In a food processor, combine the flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, and the cold butter. Pulse until the butter is in small dime-sized chunks (you can also cut in the butter by hand).
2. Transfer the dough mixture to a large bowl and drizzle the ice water in, stirring until the dough starts to moisten all over. Using your hands, gently and quickly fold the dough over and over, pressing until it comes together. It's fine to have dry and wet spots. Turn it out onto a lightly floured surface and roll it to 1/4" thickness, folding it over onto itself if it isn't sticking together enough. If it's too sticky, chill the dough for 15 minutes before trying to roll it out.
3. Transfer the dough (it doesn't matter what shape it is as long as it's the right thickness!) to a parchment-lined baking sheet, prick it all over with a fork, and bake for about 20 minutes or until golden brown.
4. Remove the crust from the oven and let it cool while you make the ice cream and filling.
5. In a medium saucepan, whisk together all the remaining mix-in ingredients except for the toasted nuts and chopped chocolate. Cook over medium heat, stirring constantly, until thick and shiny, about 5 minutes. Remove from the heat and stir in the pecans.
6. Make the ice cream: Whisk together all the ice cream ingredients, then transfer to your ice cream maker and freeze according to the instructions.
7. While the ice cream is freezing, crumble the baked pie crust up into quarter-sized chunks.
8. When the ice cream is starting to harden and has about 5 minutes left, add the pecan filling, chopped chocolate, and crumbled pie crust. Finish churning the ice cream, then transfer to a freezer-safe container and freeze until firm before scooping and serving.