For the Crisp

1. Preheat the oven to 350 degrees.  Prepare a rimmed baking sheet by lining it with parchment paper. 
2. In a large bowl, mix together flour, brown sugar, cinnamon, oats, salt, and chopped pecans.  
3. Cut cold butter into cubes, and then work into the flour mixture with a pastry cutter or two forks.  Sometimes it helps to use clean hands to work the butter in.  You want pea-sized bits of flour-coated butter. 
4. Pour the crisp ingredients onto the prepared baking sheet in an even layer and bake for 15-23 minutes, or until the edges are golden brown and the center is baked through.  Remove from the oven and cool in the pan.  
5. Break the crisp into small bits.  This recipe will make about four cups of crumbled crisp.  One batch of ice cream uses one cup.  Freeze extra crisp for future ice cream creations!

For the Ice Cream

1. In the bowl of an electric mixer with the whisk attachment on medium speed, whisk egg yolks until they are pale and fluffy, about 2 minutes.  
2. Slowly add the sugar and dry powdered milk as the mixer continues to whisk until you have a thick yellow paste.  
3. In a medium-sized saucepan, heat the whisked egg and sugar mixture, milk, cream, and cookie butter on medium heat, whisking together until smooth.  
4. Continue whisking/stirring together until the temperature of the ice cream base mixture reaches 162 degrees F.  Then turn the heat to low and continue cooking and stirring for 10 more minutes. Pour the cooked ice cream base into a gallon-sized ziplock bag and place in an ice bath to chill for 20 minutes, or place in the fridge to chill overnight.
5. When the ice cream base is chilled, pour it into the ice cream maker and churn.  Add 1 cup of the crumbled crisp right at the end of the churning, when ice cream is just about done.  
6. Scoop the finished ice cream into a container and cover, freezing at least 12 hours if you want the ice cream to be firm.  Serve right out of the ice cream canister if you prefer soft-serve consistency.  
7. This recipe yields about 1 1/2 quarts or 12 half-cup servings.