pumpkin ice cream

this recipe was inspired by a dessert that my mom would make every fall.  it was a layered pumpkin ice cream cake.  it was composed of 3 layers;  a graham cracker crust, pumpkin ice cream, and a layer of whipped cream.  with all of the local pumpkins and squash available right now i thought that i should try to make some pumpkin ice cream.  i have to be honest, this was an experimental attempt at making this.  lucky for me it turned out and was delicious.  next time i am going to add some chopped pecans.

recipe follows

2 cups half and half

1 cup heavy cream

1 cup pumpkin puree (learn to make it

here)

1/2 cup dark brown sugar

pinch of sea salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp all spice

1/2 cup chopped pecans (optional)

directions

-put all of the ingredients to a medium size saucepan except the pecans and the pumpkin puree

-using a thermometer heat the mixture to 175 degrees

-stir in the pumpkin and place in the refrigerator overnight to cool and allow the flavors to develop

-freeze the mixture in an ice cream maker or learn to do it by hand

here

-about halfway through freezing process add the pecans and continue to freeze

.....enjoy!