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.

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.