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Most Recent Update: October 3, 2018

I have resisted the “let’s post pumpkin in the summer” trend with all I have in me. I never used to be a pumpkin fan until I realized that most pumpkin desserts I’d ever had suffered from an anemic amount of salt and pumpkin pie spice overload. Once I figured that out, I realized that I quite like the earthy, mellow sweetness of pumpkin. I have said it before, but I’ll say it again. My rule for most pumpkin dessert recipes I find is to double the amount of salt and half the amount of spices.Since I’ve spent so much time–probably six weeks now–pointedly looking the other way as folks posted dozens upon dozens of pumpkiny items, I decided to go All In For Fall with this week’s ice cream. It is now officially Fall, and it feels right to start off with a bang. I bring you an ice cream that’s like two fall dessert treats in one: pumpkin pie and pecan pie. It’s  like having the best Thanksgiving desserts all in one bite.

The pumpkin custard is based on a traditional pumpkin pie recipe, and ditto the pecan swirl. I just used fewer eggs in the pecan filling and stirred it over heat until the eggs were cooked but not curdled–about 170F. A hint of coffee flavor and a bit of pumpkin spice in the filling ties the two components together in a lovely Autumnal Package.

What You'll Find in This Post hide

1 Pumpkin Custard Coffee Pecan Swirl Ice Cream

1.1 Ingredients

1.2 Instructions

Pumpkin Custard Coffee Pecan Swirl Ice Cream

Yield: 0

Rich, creamy, mildly spiced pumpkin custard ice cream with swirls of coffee-scented pecan pie filling. It's everything you love about fall wrapped up into one fantastic ice cream! Makes about 1 1/2 quarts of ice cream.

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Ingredients

For the Pumpkin Custard

• 24 oz (3 cups) half and half
• 9 oz (about 1 cup) roasted and pureed pumpkin (I used homemade. Use what you have)
• 9-10 oz dark brown sugar, (depending on how sweet you like things. You can use granulated sugar if you want the ice cream to be more orange, but the depth of flavor from the brown sugar is hard to beat)
• 3 1/2 Tablespoons (3 Tablespoons, 1 1/2 teaspoons) corn starch
• 1 teaspoon kosher salt
• 3/4-1 teaspoon pumpkin pie spice mix
• 2 oz cream cheese, , softened
• 1 Tablespoon vanilla extract

For the Pecan Pie Swirl

• 3 oz (about 3/4 cup) pecan halves, toasted and chopped
• 4 oz light corn syrup
• 4 oz granulated sugar
• 1 large egg
• 1 oz (2 Tablespoons) unsalted butter
• 2 teaspoons espresso powder or freeze-dried coffee
• 1/4-1/2 teaspoon kosher salt
• 3/4 teaspoon pumpkin pie spice mix

Instructions

For the Pumpkin Custard

1. In a heavy-bottomed saucepan, whisk together the half and half, pumpkin puree, sugar, corn starch, salt and pumpkin pie spice.
2. Bring to a boil, whisking constantly. Allow mixture to boil for 10-15 seconds.
3. Strain through a fine mesh strainer into a bowl with the cream cheese and vanilla.
4. Whisk until completely smooth.
5. Cool and then chill to no more than 40F.

For the Pecan Pie Swirl

1. Combine pecans, corn syrup, sugar, egg, butter, espresso powder, salt and spice mix.
2. Cook over medium heat, whisking constantly, until mixture is steaming and the temperature is 165F-170F.
3. Remove from the heat, pour into a small bowl and cool. Chill in the fridge until ready to use.

Putting it Together

1. Churn the custard according to manufacturer's instructions.
2. Spread about 1/3 of the pecan pie mixture in the bottom of your container.
3. Spread 1/3 of the custard on top. Continue layering--you may not use all the pecan pie swirl. Save it as a treat for later.
4. Take a knife and swirl it through the ice cream.
5. Press plastic wrap on the surface of the custard and freeze until firm and scoopable.
6. Enjoy the autumnal goodness!

I wish you all a splendid fall (or spring for my readers in the Southern Hemisphere). Thank you for spending some time with me today. Have a lovely day.

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