Pumpkin Butter Pecan Ice Cream
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
 
A creamy, homemade ice cream made with pumpkin puree and buttered pecans.
Ingredients
  • 2 Tablespoons butter
  • 1 cup chopped pecans
  • 2 cups heavy cream
  • 1½ cups milk
  • ½ cup pumpkin puree
  • ½ cup brown sugar
  • ¼ cup pure maple syrup
  • 3 egg yolks
  • 2 large eggs (or 3 more egg yolks)
  • pinch salt
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
Instructions
  1. Melt butter in a small skillet and add pecans. Cook over medium heat, stirring often, until the pecans toast and the butter is nicely browned and fragrant. Remove from heat and let pecans cool completely. As they cool, they will absorb some of the excess melted butter.
  2. Heat cream and milk in a 3-quart saucepan until very hot. Add the pecans, remove from heat and let steep for 30-60 minutes. Gently reheat until very hot, but not boiling.
  3. In a large bowl, whisk the egg yolks and whole eggs with brown sugar and maple syrup until the sugar is almost dissolved and the mixture is lighter in color. Whisk in the pumpkin puree. Carefully strain the hot cream mixture and reserve pecans. Drizzle the the hot cream into the egg and sugar mixture in a slow, steady stream while whisking. Pour back into the pan and cook over medium heat until the temperature reaches at 170 degrees F. Remove from heat and immediately pour through a fine mesh sieve into a clean bowl. Whisk in the vanilla, pumpkin spice and salt. Let cool slightly, cover and chill until very cold. Also place pecans in fridge to get cold.
  4. Churn cold custard in an ice cream machine according to manufacturer directions. During the last few minutes of churning, add the pecans and allow them to mix in. Transfer to an airtight freezer-proof container. Allow to harden, if desired, before serving.
Notes
Note: I felt like 1 cup of pecans was a tiny bit too much for the finished ice cream. Next time I'll add only ½ of them back into the ice cream and save the others to add to smoothies or muffins.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/10/pumpkin-butter-pecan-ice-cream.html