Pumpkin Pecan Ice Cream
Equipment Ice cream maker 1 large and 1 medium bowl Glass or stainless steel bowl or measuring cup that can hold at least 1 quart Fine mesh strainer (sieve) Access to plenty of ice Cooking thermometer (optional) Quart size mason jar or similar container with lid Medium saucepan Medium skillet Wooden spoon or silicone (heatproof) spatula Plastic measuring cup (around 1/2 cup) for scooping Ingredients 2 cups heavy cream 1 cup canned pumpkin (chilled) ¾ cup agave or sugar Pinch salt ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger ⅛ tsp cloves ⅛ tsp allspice 5 egg yolks ¼ tsp vanilla extract 1-2 Tbsp or a shot glass of rum (preferably spiced dark rum) 1 cup raw pecans (heaping if you like a lot of nuts) ¼ cup unsalted butter 1 tsp salt Before you start Salt: Don’t use regular table salt. It’s far too harsh. Use either Kosher salt (widely available), Maldon sea salt, or fleur de sel. Pumpkin: You can use fresh cooked, pureed pumpkin if you prefer it to canned