In honor of Thanksgiving season, I’ve created this pumpkin pecan ice cream for dessert. I had so much fun using my ice cream maker last summer that I think I will be making more. And why not pumpkin when it’s the classic flavor of the season?
By itself pumpkin is quite bland so it needs spices like cinnamon, ginger and cloves. I’ve amped up the flavor by adding bits of chocolate chunks and toasted pecans for crunch. The subtle addition of bourbon takes this dessert to another level.
What I love about this dessert is it’s so easy and you can make it in advance. I make it one day before and freeze it. The next day when I serve it to my family or guests, they are just wowed by it.
Pumpkin Pecan Ice Cream with Chocolate Chunks
- 1 cup canned pumpkin puree
- 14 oz. can of condensed milk
- 2 cups Whipping cream
- 1 Tbsp bourbon
- ¼ cup toasted pecans roughly chopped
- ¼ cup chocolate chunks roughly chopped
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp kosher salt
- Place pumpkin, condensed milk, cream, salt and spices in a blender and mix together until well combined. Add bourbon and mix again for 10 seconds.
- Transfer mixture into a prefrozen tub of an ice cream maker machine. Turn on the ice cream maker. As it starts to churn, sprinkle the chocolate bits and chopped pecans on top. Let it churn for 20 minutes.
- Transfer ice cream into a covered container and freeze it for 6 hours.