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Pumpkin Pecan Swirl Ice Cream

Karina Kari
Enjoy a creamy pumpkin ice cream infused with warm spices and swirled with a rich pecan pie filling.
High in fiber, with good fats from pecans, this dessert is easy to prep, freezer-friendly, and perfect for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert, Ice Cream
Cuisine American
Servings 8

Equipment

  • 1 heavy-bottomed saucepan
  • 1 whisk
  • 1 fine-mesh strainer
  • 1 bowl
  • Ice cream maker (manufacturer’s instructions)
  • 1 small container for freezing
  • Plastic wrap

Ingredients
  

Pumpkin Custard:

  • 3 cups 24 oz half-and-half
  • 1 cup 9 oz roasted pumpkin puree
  • 1 ¼ cups 9 oz sugar
  • 1 ½ tsp 3 ½ Tbsp cornstarch
  • 1 tsp kosher salt
  • ¾ –1 tsp pumpkin pie spice
  • 2 oz cream cheese softened
  • 1 Tbsp vanilla extract

Pecan Pie Swirl:

  • ¾ cup 3 oz pecan halves, toasted and chopped
  • ½ cup 4 oz corn syrup, light or dark
  • ½ cup 4 oz dark brown sugar
  • 1 large egg
  • 2 Tbsp 1 oz unsalted butter
  • 2 tsp espresso powder or freeze-dried coffee
  • ¼ –1/2 tsp kosher salt
  • ¾ tsp pumpkin pie spice

Instructions
 

  • Prepare the Pumpkin Custard Base: Start by gathering all the ingredients for your custard.
    In a heavy-bottomed saucepan, combine the half-and-half, pumpkin puree, sugar, cornstarch, salt, and pumpkin pie spice.
    Use a whisk to blend everything together thoroughly until the mixture is smooth and uniform.
    This will prevent lumps from forming when heated.
    Place the saucepan over medium heat and stir continuously to avoid scorching.
    Bring the mixture gently to a boil, letting it thicken slightly for about one minute while whisking constantly.
    The result should be a smooth, fragrant pumpkin custard base.
  • Strain and Enrich the Custard: Once your custard has thickened, remove it from heat.
    Pour the hot mixture through a fine-mesh strainer into a large bowl to remove any tiny bits of pumpkin or cooked eggs.
    Add the softened cream cheese and vanilla extract to the strained custard.
    Whisk vigorously until completely smooth and creamy, ensuring no lumps remain.
    This step enriches the custard, giving it a luscious texture and deep flavor.
  • Chill the Custard: Allow the custard to cool at room temperature for a few minutes before transferring it to the refrigerator.
    Chill it thoroughly until the temperature reaches about 40°F (4°C).
    Proper chilling is essential for the ice cream to churn correctly and achieve a smooth, creamy consistency.
  • Make the Pecan Pie Swirl: While the custard chills, prepare the pecan pie swirl.
    In a medium saucepan, combine the toasted and chopped pecans, corn syrup, dark brown sugar, egg, butter, espresso powder, salt, and pumpkin pie spice.
    Place the pan over medium heat, stirring constantly with a whisk.
    Cook the mixture until it becomes hot and steamy, and the temperature reaches between 165°F and 170°F (74°C–77°C).
    This step cooks the egg and thickens the mixture, creating a rich, coffee-scented pecan topping.
    Transfer the swirl into a small bowl and allow it to cool completely at room temperature, then refrigerate until ready to use.
  • Churn the Custard in Ice Cream Maker: Once the custard is thoroughly chilled, pour it into your ice cream maker according to the manufacturer’s instructions.
    Churn the mixture until it reaches a soft-serve consistency, which usually takes 20–30 minutes depending on your machine.
    The custard should be thick but still scoopable, ready to incorporate the pecan swirl.
  • Layer the Ice Cream and Pecan Swirl: In a freezer-safe container, begin layering the ice cream and pecan mixture.
    Start by spreading about one-third of the pecan pie swirl evenly across the bottom of the container.
    Add one-third of the churned pumpkin custard on top, smoothing it gently with a spatula.
    Continue layering the remaining pecan mixture and custard in alternating layers.
    You may not use all the pecan swirl; any leftover can be saved as a sweet topping for later treats.
  • Swirl the Layers: Using a butter knife or a skewer, gently swirl through the ice cream layers to create a marbled effect.
    Do not overmix; the goal is to achieve visible streaks of pecan pie filling throughout the custard.
    This adds both visual appeal and bursts of nutty, sweet flavor in every bite.
  • Freeze Until Firm: Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
    Place the container in the freezer and let it freeze for at least 6 hours or until fully firm.
    For the best scoopable texture, allow the ice cream to sit at room temperature for a few minutes before serving.
  • Serve and Enjoy: Scoop the pumpkin ice cream into bowls or cones, making sure each serving has a mix of custard and pecan swirl.
    Enjoy the creamy, spiced pumpkin flavor combined with sweet, crunchy pecans—a perfect seasonal treat that balances richness with wholesome ingredients.

Notes

  • Always use fresh pumpkin puree for the richest flavor; homemade or canned both work well, but make sure it is well-drained to avoid a watery custard.
  • Toasting the pecans before adding them to the swirl enhances their natural nuttiness and gives the ice cream extra depth.
  • Whisk the custard constantly while heating to prevent lumps or scorching, which ensures a smooth, creamy texture.
  • Chilling the custard thoroughly before churning is essential for achieving the perfect consistency in your ice cream.
  • Layering and gently swirling the pecan mixture creates a visually appealing marbled effect and distributes flavor evenly.
  • If you prefer a sweeter ice cream, you can slightly increase the sugar in the custard or swirl, but keep in mind it will also increase calories.
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