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Pumpkin Ice Cream with Pecan Swirl
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.
Course
Ice Cream Recipes
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Freezing Time
6
hours
hours
Total Time
6
hours
hours
30
minutes
minutes
Servings
8
Calories
153
kcal
Author
Jennifer Field
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
oz
about 1 1/4 cups sugar
3 ½
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 or dark corn syrup
4
oz
dark brown 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
¾
teaspoon
pumpkin pie spice mix
Instructions
For the Pumpkin Custard
In a heavy-bottomed saucepan, whisk together the half and half, pumpkin puree, sugar, corn starch, salt and pumpkin pie spice.
Bring to a boil, whisking constantly. Allow mixture to boil for about a minute.
Strain through a fine-mesh strainer into a bowl with the cream cheese and vanilla.
Whisk until completely smooth.
Cool and then chill to no more than 40F.
For the Pecan Pie Swirl
Combine pecans, corn syrup, sugar, egg, butter, espresso powder, salt and spice mix.
Cook over medium heat, whisking constantly, until mixture is steaming and the temperature is 165F-170F.
Remove from the heat, pour into a small bowl and cool. Chill in the fridge until ready to use.
Putting it Together
Churn the custard according to manufacturer's instructions.
Spread about 1/3 of the pecan pie mixture in the bottom of your container.
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.
Take a knife and swirl it through the ice cream.
Press plastic wrap on the surface of the custard and freeze until firm and scoopable.
Enjoy the autumnal goodness!
Nutrition
Serving:
1
g
|
Calories:
153
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
345
mg
|
Sugar:
26
g