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Pumpkin Pie Ice Cream with Pecan Crumble Topping

Name: Pumpkin Pie Ice Cream with Pecan Crumble Topping
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 6 large egg yolks, lightly beaten; 1-1/2 cups pumpkin puree; 1 tablespoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 (12-ounce)cans evaporated milk; 1-3/4 cups heavy whipping cream; 1/14 cups sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 1/3 cup firmly packed light brown sugar; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/2 cup chopped pecans; 1/2 cup butter, melted

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Pumpkin Pie Ice Cream with Pecan Crumble Topping

Prep 30 min
Total 4 hr 30 min
Servings 8

Enjoy the flavors of pumpkin pie in ice cream form!

By Tablespoon Kitchens

Updated July 21, 2015

Ingredients

6 large egg yolks, lightly beaten
1-1/2 cups pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 (12-ounce)cans evaporated milk
1-3/4 cups heavy whipping cream
1/14 cups sugar
1/4 teaspoon salt

Ingredients for Pecan Crumble Topping:

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted

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.