Makes 4 cups
2 cups whole milk
1 cup heavy cream
Â½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
Â½ 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.Â Repeat this step. Â Â 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 Â½ 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
Â½ teaspoon salt
Preheat oven to 400Â° F.Â Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.Â Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.Â Let cool completely before using.