Pumpkin and Pecan Ice Cream
|Caster sugar||6 Ounce (3/4 Cup / 185 Grams)|
|Cooked mashed pumpkin||1 1⁄2 Cup (24 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs), whipped|
|Vanilla essence||3 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Chopped pecan nuts||1 Cup (16 tbs)|
1. Beat egg yolks with sugar until thick, pale and creamy. Fold in mashed pumpkin, whipped cream, vanilla essence, cinnamon and nutmeg.
2. Pour mixture into a loaf tin, cover with foil and freeze until partially set.
3. Remove from freezer, break up any ice with a fork, beat mixture with electric mixer until ice crystals are broken up. Return to freezer until partially set and repeat.
4. Fold pecan nuts into ice-cream; pour back into loaf tin, cover with foil and freeze until set.