Imagine a dessert that captures the essence of fall in every creamy, spice-laden spoonful - a treat so irresistible that it'll make your taste buds dance with delight! Our Pumpkin Pecan Ice Cream is not just a dessert; it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. With the warmth of cinnamon, the richness of pumpkin, and the crunch of toasted pecans, this homemade ice cream will transport you to a cozy autumn afternoon, leaving store-bought versions pale in comparison.
Prep Time: 10 mins
Cook Time: -
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans
Instructions
- In a large mixing bowl, combine the heavy cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, and nutmeg. Use a whisk to blend the ingredients together until the mixture is smooth and the sugar is fully dissolved.
- Once the mixture is well combined, taste and adjust the sweetness or spices according to your preference. You can add more brown sugar for sweetness or additional cinnamon and nutmeg for a spicier flavor.
- After adjusting the mixture, fold in the chopped pecans gently, ensuring they are evenly distributed throughout the ice cream base.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 1 hour. This will help chill the mixture and enhance the flavors.
- After chilling, pour the mixture into an ice cream maker. Follow the manufacturer's instructions for your specific ice cream maker to churn the mixture until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- Once churned, transfer the ice cream to an airtight container. Smooth the top with a spatula and sprinkle a few extra chopped pecans on top if desired.
- Seal the container and place it in the freezer for at least 1-2 hours to allow the ice cream to firm up further.
- When ready to serve, scoop the pumpkin pecan ice cream into bowls or cones. Enjoy your delicious homemade treat!
Tips
- For the creamiest texture, use full-fat heavy cream and ensure all ingredients are at a consistent, cool temperature before mixing.
- Toast your pecans lightly before chopping to enhance their nutty flavor and add an extra layer of depth to your ice cream.
- If you don't have an ice cream maker, you can still make this recipe by placing the mixture in the freezer and stirring vigorously every 30 minutes to break up ice crystals.
- For a more intense pumpkin flavor, consider using freshly roasted pumpkin puree instead of canned.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 3g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 100mg
