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5 from 1 vote

Sugared Pecan Pumpkin Ice Cream

Creamy and delicious pumpkin ice-cream reminds me of pumpkin pie. Gourmet ice cream perfect for the holidays!
Course Ice Cream
Servings 1 generous quart
Author Allie Taylor

Ingredients

Ice Cream

  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy cream or whipping cream
  • 1 cup milk
  • 1 cup unsweetened canned pumpkin
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup coarsely broken sugared pecan halves

Sugared Pecans

  • 2 pounds shelled pecan halves
  • 2 egg whites
  • 2 teaspoons cold water
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg

Instructions

Ice Cream

  • Mix cream and milk together in a saucepan and heat over medium-low heat.
  • Meanwhile, separately, whisk eggs in medium mixing bowl 'til light and fluffy.
  • Slowly whisk the sugar into the egg mixture, a little at a time until it's thoroughly combined, then 1-2 minutes more.
  • When the cream/milk mixture reaches 140°, remove from heat.
  • Very slowly add in about 1/3 of the hot cream/milk mixture to the egg/sugar mixture, whisking quickly the whole time 'til blended. (This "tempers" the eggs so they don't scramble when added.)
  • Once thoroughly blended, add in the remaining cream/milk mixture.
  • Return custard to sauce pan and heat on medium low heat until the mixture reaches 175°. (This kills off any harmful bacteria.)
  • Chill throughly until mixture is a minimum of 40°. (You want it very cold so it freezes well in the ice cream maker.)
  • In a mixing bowl, transfer 1 cup of egg/cream mixture.
  • Add pumpkin, nutmeg and cinnamon and stir 'til mixed.
  • Add pumpkin mixture to remaining cream base and blend thoroughly.
  • Transfer to an ice cream maker and process according to manufacturer's instructions.
  • When almost frozen, add in sugared pecans.
  • Eat soft or freeze 4-6 hours until hard.

Sugared Pecans

  • Place pecans in a large mixing bowl.
  • Separately, froth egg whites and cold water together.
  • Pour over pecans and mix thoroughly.
  • Stir in remaining ingredients: sugar, cinnamon, salt and nutmeg.
  • Transfer to a large baking or roasting pan.
  • Bake at 225 degrees, uncovered for one and a half hours.
  • Stir every thirty minutes.
  • Cool, then store in an airtight container.