Pumpkin Ice Cream with Candied Pecans

Pumpkin Ice Cream with Candied Pecans

It’s that time of year. Pumpkin spiced everything. So who am I to buck a trend? I decided to make some seasonal ice cream with pumpkin and added candied pecans for extra flavor and texture. The end result was really wonderful. Now all I have to do is figure out the dessert to make that the ice cream will be served with.

Pumpkin Ice Cream with Candied Pecans

Candied Pecans

1 c. pecans

2 T. butter

1/4 c. sugar

1 t. vanilla

1/4 t. salt

Place pecans and butter in a skillet and cook over high heat until butter is melted. Add sugar and cook, stirring often until sugar is melted. Add vanilla and salt and cook until mixture turns a dark amber color. Be careful not to burn the pecans. Remove from heat and place in a pan to cool- stirring to keep the pecans from sticking to each other. Set aside.

Pumpkin Ice Cream

2 c. whipping cream

2 c. pumpkin

1 c. sugar, or to taste

2 T. molasses

1 t. cinnamon

1 t. vanilla

1 t. nutmeg

1/4 t. cloves

Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Meanwhile, coarsely chop about half of the pecans. Add the chopped nuts to the ice cream when it is almost finished. Place finished ice cream in freezer until ready to serve. Serve with extra whole candied pecans on top.

Note: If you don’t have an ice cream maker you can place mixture in a shallow pan and freeze until solid. remove from freezer and allow to that a little- about 10 minutes then breakup and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with a creamy ice cream.

Candied Pecans