Ingredients
for the pumpkin spice ice cream
- 2 cups heavy cream
- 1 15-ounce can pumpkin puree
- 4 egg yolks
- 2 tablespoons vanilla extract
- 1.5 cups brown sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2 tablespoons bourbon or dark rum (optional)
for candied pecans
- 2 tablespoons butter
- 1 cup pecan halves
- 1/3 cup brown sugar
- 2 tablespoons water
- 1/4 teaspoon kosher salt
Instructions
- First, make the candied pecans: melt butter in a skillet over medium high heat. Cook until butter begins to turn golden brown and immediately add sugar. Cook for another 30 seconds while stirring until the sugar melts. Add pecans, water, and salt and cook for about 3 minutes until the mixture clings to the pecans and moisture has evaporated. Spread out onto parchment in a single layer and allow to cool before chopping.
- Next, make the ice cream: Combine all ice cream ingredients (except bourbon) in a saucepan and whisk well to combine. Place pan over medium heat and heat to 170 degrees F while stirring almost constantly. If you do not have a thermometer, you will want to look for tiny wisps of steam and the mixture to just being to thicken. You will see tiny bubbles around the edges but you do not want this to boil.
- Remove from heat and allow to cool to warm room temperature before placing in the refrigerator until completely cold.
- Once mixture is cold, churn in ice cream maker according to manufacturer's instructions or until soft-serve consistency is achieved. Scoop mixture into freezer safe container adding chopped candied pecans as you go. Place in freezer and freeze until firm.
- Prep Time: 10 minutes plus churning
- Cook Time: 10 minutes
- Category: ice cream recipes, dessert
- Cuisine: American