It is always hard to say goodbye to summer, but I do embrace fall. I recently blended the best of both summer and fall to make a delicious Pumpkin Pecan ice cream. I love experimenting with ice cream flavors. This blend of pumpkin and spice along with the crunchy pecans and caramel swirl is the perfect early fall treat.

Pumpkin Pecan Ice Cream

2 C whole milk

6 egg yolks

3/4 C sugar

2 C heavy whipping cream

2 tsp vanilla

1/8 tsp salt

1 C canned pumpkin (not pumpkin pie filling!)

1 TBSP cinnamon

1/2 tsp nutmeg

1/3 C brown sugar

1 C packaged caramel topping

In a medium saucepan over medium heat, heat whole milk until very hot, but not boiling, stirring continuously. Remove from heat.

In a stand mixer with a wire whisk, mix egg yolks and sugar for about 30 seconds, or until well blended and slightly thickened. At Speed 2, gradually add hot milk until blended. Add pumpkin, cinnamon, brown sugar and nutmeg. Mix thoroughly. Return mixture to medium saucepan and return to stove top on medium heat. Heat through, stirring continuously until small bubbles form around the edges. Transfer mixture into large bowl. Add heavy cream. Cover and refrigerate for 6 hours or overnight.

Using your at-home ice cream maker, add mixture and stir until frozen. In the last 2 minutes, slowly add pecans. Layer ice cream into container, drizzling caramel over ice cream after every layer. Return to freezer.

Enjoy!