Pumpkin Pecan Ice Cream…a summer treat for fall!

Ingredients

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/3 cup + 2 Tbsp. granulated sugar,
• 1 tsp. fresh grated ginger
• 1/2 tsp. ground cinnamon
• 1 cinnamon stick
• 1/4 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp kosher salt
• 5 large egg yolks
• 1/4 cup packed brown sugar
• 1/2 tsp. real vanilla extract
• 3/4 cup 100 percent pumpkin puree
• 1/2 cup chopped pecans (optional)

Instructions

• Make an ice bath by adding ice and a small amount of water to a large metal bowl. Nestle a smaller (two quarts or larger) metal bowl into the ice bath. In a medium saucepan mix the milk, cream, granulated sugar, ginger, spices and salt. Warm the mixture until hot and edges begin to foam. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm milk mixture, stirring constantly to avoid scorching. Whisk the warmed combined yolks and milk back into the milk mixture in the saucepan and cook over low heat, stirring and scraping the sides and bottom constantly with a spatula. Continue until mixture thickens and coats spatula. Immediately pour mixture into smaller metal bowl, using a mesh strainer and remove cinnamon stick. Mi in brown sugar, stirring well, and chill for several hours, preferably overnight.
• After mixture has chilled, add in vanilla and pumpkin puree and stir to combine. Press mixture through strainer again to remove any lumps and for a smoother consistency and gently stir in optional pecans. Freeze in ice cream maker per instructions or use homemade freezer method of choice.
• Bourbon Sauce:
• Combine two cups brown sugar and 1/2 cup high quality bourbon of choice in small saucepan over medium heat. Reduce mixture down for approximately five minutes stirring frequently. Serve hot over ice cream!