Pumpkin Ice Cream With Maple Pecan Sauce

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 egg
• 1 egg yolk
• 2 cups half-and-half
• 1/4 cup granulated sugar
• 1/3 cup light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3/4 cup canned pumpkin
• 3/4 cup pecan halves
• 3 teaspoons unsalted butter
• 4 1/2 tablespoons maple syrup
• 1/8 teaspoon salt

Recipe

• 1 for the ice cream:.
• 2 beat together egg and egg yolk in medium heatproof bowl. set aside.
• 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 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 to serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. top with pecan-maple sauce.
• 6 freeze leftovers in a covered container.
• 7 for the pecan-maple sauce:.
• 8 place pecans in small skillet. heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. remove immediately.
• 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.