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    You are in: Home / Recipes / Pumpkin Ice Cream With Maple Pecan Sauce Recipe
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    Pumpkin Ice Cream With Maple Pecan Sauce

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs 30 mins

    15 mins

    Buster's friend's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the ice cream

    Pecan-maple sauce

    Directions:

    1. 1
      For the ice cream:.
    2. 2
      Beat together egg and egg yolk in medium heatproof bowl. Set aside.
    3. 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. 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. 5
      To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. Top with pecan-maple sauce.
    6. 6
      Freeze leftovers in a covered container.
    7. 7
      For the Pecan-maple sauce:.
    8. 8
      Place pecans in small skillet. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. Remove immediately.
    9. 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.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Ice Cream With Maple Pecan Sauce

    Serving Size: 1 (172 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 356.1
     
    Calories from Fat 195
    54%
    Total Fat 21.7 g
    33%
    Saturated Fat 8.3 g
    41%
    Cholesterol 101.6 mg
    33%
    Sodium 223.0 mg
    9%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 30.7 g
    122%
    Protein 5.3 g
    10%

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