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Pumpkin Pie Ice Cream

Source of Recipe


Southern Lady magazine



List of Ingredients



• 6 large egg yolks
  
• 1½ cups pumpkin purée
  
• 1 Tbsp pumpkin pie spice
  
• 1 tsp ground cinnamon
  
• 1 tsp vanilla extract
  
• 2 (12-ounce) cans evaporated milk
  
• 1¾ cups heavy whipping cream
  
• 1¼ cups sugar
  
• ¼ tsp salt
  
• .
  
• Pecan Crumble Topping (recipe follows)
  






Instructions



1. In a medium bowl, combine egg yolks, pumpkin purée, pumpkin pie spice, cinnamon and vanilla; set aside. In a large saucepan, combine milk, cream, sugar and salt. Heat over medium-low heat until milk mixture is barely simmering.
   
   
2. Pour one-fourth of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over medium heat, until mixture is thickened and coats a spoon, about 5 minutes. Remove from heat and cool for 10 minutes. Strain mixture through a fine-mesh strainer into an airtight container. Cover and chill for 4 hours to overnight.
   
   
3. Pour chilled mixture into an ice cream freezer, and freeze according to manufacturer's instructions. Transfer to an airtight container, and freeze until ready to serve.
   Top with Pecan Crumble Topping.
   
   Makes about 1½ quarts.
   
   ............
   
   PECAN CRUMBLE TOPPING
   
   • 1 cup all-purpose flour
   • 1/3 cup firmly packed light brown sugar
   • ½ tsp pumpkin pie spice
   • ½ tsp ground cinnamon
   • ½ cup chopped pecans
   • ½ cup butter, melted
   
   Preheat oven to 350° F.
   
   In a medium bowl, combine flour, brown sugar, pumpkin pie spice, and cinnamon. Stir in pecans. Add melted butter, stirring to combine. Spread mixture into an ungreased 13- x 9-inch baking pan.
   
   Bake for 15 to 20 minutes, or until lightly browned, stirring occasionally to crumble. Let cool completely. Store in an airtight container.
   
   Makes about 2 cups.