Pumpkin Bread Ice Cream with Candied Pecans

Enjoy the tastes of fall with this smooth and spiced pumpkin bread ice cream. When you mix warm spices like cinnamon, nutmeg, and ginger with pumpkin puree, you get a delicious frozen treat. With crunchy candied pecans on top, its a rich fall dessert thats perfect for any event.

Ingredients:

• 2 cups pumpkin puree
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup chopped candied pecans

Instructions:

In a mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, vanilla extract, and spices until well combined

Pour the mixture into an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency

In the last few minutes of churning, add the chopped candied pecans and continue churning until evenly distributed

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of pumpkin bread ice cream with additional candied pecans on top, if desired