Pumpkin Ice Cream With Maple Pecan Sauce

Total Time
3hrs 45mins
Prep 3 hrs 30 mins
Cook 15 mins

It's time for all thing pumpkin! Came across this recipe in The Washington Times. It called for breaking up gingersnaps & adding them to the ice cream when it is almost firm. I prefer to serve them on the side. Better to make the custard ahead of time - it needs a 3 hour minimum chill time (preferably overnight) before processing in ice cream maker. Once churned, eat it quick - it gets grainy when stored beyond a few days in the freezer. Actually it has the best mouth feel after about an hour in the freezer after being churned.

Ingredients Nutrition

Directions

  1. For the ice cream:.
  2. Beat together egg and egg yolk in medium heatproof bowl. Set aside.
  3. Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan. Bring to a simmer, stirring frequently. Pour about 1/2 cup of the mixture into the eggs while beating constantly. Pour the egg mixture back into the saucepan. Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes. Remove from heat. Whisk in pumpkin.
  4. Strain the pumpkin mixture through a fine-mesh sieve into a container. Cover and chill for 3 to 24 hours. Pour pumpkin mixture into an ice-cream maker. Process according to manufacturer's directions. When ice cream is almost firm, stir in gingersnaps.
  5. To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. Top with pecan-maple sauce.
  6. Freeze leftovers in a covered container.
  7. For the Pecan-maple sauce:.
  8. Place pecans in small skillet. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. Remove immediately.
  9. Combine butter, syrup and salt in a small pot. Heat over medium heat for 1 minute or until butter melts. Stir in pecans. Simmer for 1 minute to flavor pecans.