Pumpkin Praline Ice Cream

A creamy pumpkin ice cream with praline pecans. Top with a web of chocolate syrup for the perfect Halloween dessert.

Ingredients:

• 2 eggs, well beaten
• 1 14 ounce can sweetened condensed milk
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 12 ounces whole milk
• 16 ounces whipping cream
• 2 cups mashed cooked pumpkin
• 1 cup praline pecans, broken into coarse pieces
• 1/2 cup chocolate syrup
• 1 1/2 cups water

Directions:

Place water in a double boiler. In the top of boiler, stir together eggs, condensed milk, sugar, cinnamon, and 1 cup whole milk. Cook, stirring constantly, until mixture reaches 160 degrees, about 10 minutes. Remove from heat and pour into an ice cream freezer. Add and stir in remaining whole milk, whipping cream, pumpkin and pecans until mixed. Freeze according to freezer directions. Place in serving bowls and drizzle with chocolate syrup in the shape of a spider web. Place a plastic spider on top of each bowl.

Number of Servings: 10

Notes from the Cook: Praline pecans can be found in the nuts and snacks section of the grocery store. If not available, glazed pecans can be used.