Pumpkin Ice Cream With Maple Pecan Sauce

• 1 egg
• 1 egg yolk
• 2 cups half-and-half
• 14 cup granulated sugar
• 13 cup light-brown sugar
• 12 teaspoon ground cinnamon
• 18 teaspoon salt
• 34 cup canned pumpkin
• 34 cup pecan halves
• 3 teaspoons unsalted butter
• 4 12 tablespoons maple syrup
• 18 teaspoon salt

1. For the ice cream:.
2. Beat together egg and egg yolk in medium heatproof bowl.
3. Set aside.
4. Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan.
5. Bring to a simmer, stirring frequently.
6. Pour about 1/2 cup of the mixture into the eggs while beating constantly.
7. Pour the egg mixture back into the saucepan.
8. Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes.
9. Remove from heat.
10. Whisk in pumpkin.
11. Strain the pumpkin mixture through a fine-mesh sieve into a container.
12. Cover and chill for 3 to 24 hours.
13. Pour pumpkin mixture into an ice-cream maker.
14. Process according to manufacturer's directions.
15. When ice cream is almost firm, stir in gingersnaps.
16. To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls.
17. Top with pecan-maple sauce.
18. Freeze leftovers in a covered container.
19. For the Pecan-maple sauce:.
20. Place pecans in small skillet.
21. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted.
22. Remove immediately.
23. Combine butter, syrup and salt in a small pot.
24. Heat over medium heat for 1 minute or until butter melts.
25. Stir in pecans.
26. Simmer for 1 minute to flavor pecans.

egg, egg yolk, sugar, lightbrown sugar, ground cinnamon, salt, pumpkin, pecan halves, unsalted butter, maple syrup, salt

Taken from www.food.com/recipe/pumpkin-ice-cream-with-maple-pecan-sauce-398288 (may not work)