Pumpkin Pie Ice Cream with Pecan Crumble Topping

Steps

• 1

  In a medium bowl, combine egg yolks, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla; set aside.
• 2

  In a large saucepan, combine mil, cream, sugar, and salt. Heat over medium-low heat until mil mixture is barely simmering.
• 3

  Pour one-fourth of hot milk mixture into egg yolk 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.
• 4

  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.
• 5

  Preheat oven to 350° F.
• 6

  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 13x9-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.