October 10th, 2012 § 0 comments § permalink

Makes 4 cups


2 cups whole milk
1 cup heavy cream
½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
½ teaspoon salt4 egg yolks, whisked
1 cup pumpkin puree
Maple & Sage Glazed Pecan Nibbles (recipe follows)


In a medium sauce pan combine milk heavy, cream, sugar, and spices and bring to just about a boil. Reduce heat to a medium simmer, so that milk is just bubbling but not boiling. Pour a little of the hot milk mixture into the egg yolk mixture and whisk gently.  Repeat this step.   Whisk in egg yolk mixture to the milk, making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat and add a pinch of salt. Mix in the pumpkin puree and gently mix until well combined and smooth. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

During the last 20 minutes of the ice cream formation, add about ½ to 1 cup of the Maple & Sage Glazed Pecan Nibbles and allow to finish freezing.

Sage Glazed Pecan Nibbles

Makes 2 cups


2 cups raw pecans
2 tablespoons butter, melted
3 tablespoons maple syrup
2 tablespoons fresh sage leaves, chopped fine
1 tablespoon turbinado sugar
½ teaspoon salt


Preheat oven to 400° F.  Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.  Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.  Let cool completely before using.

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