Pumpkin Ice Cream With Maple Pecan Sauce

Ingredients

For the ice cream

• 1 egg
• 1 egg yolk
• 2 cups half-and-half
• 1/4 cup granulated sugar
• 1/3 cup light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3/4 cup canned pumpkin

Pecan-maple sauce

• 3/4 cup pecan halves
• 3 teaspoons unsalted butter
• 4 1/2 tablespoons maple syrup
• 1/8 teaspoon salt

Directions

1. 1

   For the ice cream:.

2. 2

   Beat together egg and egg yolk in medium heatproof bowl. Set aside.

3. 3

   Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan. Bring to a simmer, stirring frequently. Pour about 1/2 cup of the mixture into the eggs while beating constantly. Pour the egg mixture back into the saucepan. Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes. Remove from heat. Whisk in pumpkin.

4. 4

   Strain the pumpkin mixture through a fine-mesh sieve into a container. Cover and chill for 3 to 24 hours. Pour pumpkin mixture into an ice-cream maker. Process according to manufacturer's directions. When ice cream is almost firm, stir in gingersnaps.

5. 5

   To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. Top with pecan-maple sauce.

6. 6

   Freeze leftovers in a covered container.

7. 7

   For the Pecan-maple sauce:.

8. 8

   Place pecans in small skillet. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. Remove immediately.

9. 9

   Combine butter, syrup and salt in a small pot. Heat over medium heat for 1 minute or until butter melts. Stir in pecans. Simmer for 1 minute to flavor pecans.