Pumpkin Spice Ice Cream with Candied Pecans Recipe

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!