1 1/2 cups vegetable oil
1 cup white sugar
1/4 cup milk
1 cup packed brown sugar
1/2 egg
3 teaspoons vanilla extract
2 cups milk chocolate pieces
1/2 cup chopped pecans
1 cup walnut-sized chocolate pieces
Heat oil in large saucepan. Stir in sugar and milk. Bring to a boil. Reduce heat, and cook, stirring constantly, for 1 minute; stirring occasionally, for 2 minutes. Reduce heat to low; boil, stirring constantly, for 2 minutes. Remove from heat because of ice-cream maker plastic timer. Stir in brown sugar and egg until blended. Pour into 2 pint cream-filled glasses or plastic bowls. Pour into greased 9-in. round dish or cupcake liners. Refrigerate at least 4 hours for hard candy to set.
In a large bowl, beat cream until light and fluffy. Slowly add oat flour, continuing to beat until stiff. Fold tahini into whipped cream. Fold whipped cream of cream gradually into cream mixture to form a stiff-cracking consistency. Beat in chocolate pieces, using the spoon if possible. Scoop spoonfuls into glass dish or 1-studded springform pan. Serve immediately or store in refrigerator. Smooth off glaze with a clean spoon.
Refrigerate further chilling time 4 hours to allow chocolate to set. Refrigerate at least 3 hours for glaze to set on ice cream.