There are two things that are totally essential – and worth it – about this recipe: making the custard base and purchasing the KitchenAid ice cream maker attachment. Because if you like pumpkin spice, and you like ice cream, this recipe is a must. have.
So, I’m sure you’ve seen those no churn recipes that you don’t need an ice cream maker for – the ones that just use condensed milk and heavy cream. I’ve made them before, too, and they’re great. But this ice cream maker is a game changer. And my favorite thing? It has to store in the freezer, so it’s not even in the kitchen taking up space.
So, let’s talk about the custard base. As we started out, the effort to make the custard is totally worth it. It takes some advanced planning because it has to get really cold – but it results in a creamy, silky ice cream. Just don’t let it intimidate you!
The other thing I’ve learned about making ice cream over the past few weeks: when you read the recipe you’ll feel like it’s a lot of sugar or a lot of flavor/spices (or both). But once your ice cream is frozen and, in fact, actually ice cream, the flavors are dampened. Something to keep in mind as you create your own flavors!
My plan for this pumpkin spice ice cream is to package them up for friends with little bags of the candied pecans! So cute, right? You could go wild and mix these pecans IN to the ice cream (which is what hubby requested for the next batch).
But anyway – highly encourage you to give this a go and invest in the stand mixer attachment. The result is so worth it!
Pumpkin Spice Ice Cream with Candied Pecans
- Ice cream maker
Pumpkin Spice Ice Cream
- 1 c pure pumpkin
- 1/2 c brown sugar
- 1/2 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 c whole milk
- 2 c heavy cream
- 2/3 c white sugar
- 1/8 tsp fine sea salt
- 6 egg yolks
- 1 egg white
- 1 tbsp water
- 1/2 c white sugar
- 1/2 c brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 lb pecans
- Combine pumpkin, brown sugar, pumpkin pie spice, vanilla and salt in a small bowl. Stir until well combined, set aside.
- In a sauce pan, combine milk, heavy cream and sugar. Heat over medium low heat, stirring, until sugar is completely dissolved, about 5 minutes.
- Once sugar is dissolved, remove the pan from the heat. In a separate bowl, whisk your egg yolks.
- Add about 1/3 of the warm milk to the whisked egg yolks, continually whisking as you add the warm milk. This is tempering the egg yolks so you don't scramble them.
- Add the whisked egg yolk mixture back to the sauce pan, and put back on the stove over medium low heat. Continue to stir until the base thickens up enough to coat the back of a spoon, about 170 degrees on an instant read thermometer.
- Strain mixture over a sieve.
- To the bowl with the strained custard base, add the pumpkin mixture while still warm. Whisk until completely combined.
- Place custard base in the fridge for at least 4 hours or overnight.
- When ready, churn according to your manufacturers directions.
- Preheat oven to 250. Line a rimmed baking sheet with parchment paper, set aside.
- Combine sugars, pumpkin pie spice and salt in a bowl, stir to combine and set aside.
- In a separate bowl, whisk together egg white and water until very foamy (no globs of egg white).
- Add pecans to the egg white, combine until the pecans are completely coated.
- Add sugar and spice mixture to the pecans, stir until completely coated.
- Bake in the oven for 1 hour.
- Allow to cool completely before storing. Pecans can be stored for one week in an airtight container.