Pumpkin pecan praline ice cream

La Gringa's pumpkin pecan praline ice cream

Yum! This was a good experiment with a holiday flare. El Jefe liked it a lot, too.

I followed my basic mango ice cream recipe except substituted a can of pumpkin puree for the mango, reduced the milk a little to adjust for the volume of puree, and added some cinnamon and pumpkin pie spice.

Next time, I think I will leave out the pumpkin pie spice and just use about 1/2 teaspoon of cinnamon. Initially, I only used half the can of pumpkin, but the pumpkin flavor was too faint, so I dumped the whole thing into the mix.

Pecans cost an arm and a leg here in La Ceiba so they are a special treat for us. I'm not giving the praline recipe for reasons explained below, but the next time that I get it to work, I will give you a recipe.

I cannot follow a praline or toffee recipe to save my life! I don't know why I always feel the need to adjust by adding butter or more corn syrup. It always tastes good, but this praline turned out incredibly sticky. I joked that it has the advantage of giving you a snack later on from all the praline stuck to your teeth. ;-/ Luckily, mixed into the frozen ice cream, it was delectably crunchy and not too sticky.

After the praline hardens, chop it into small pieces using a sharp chef's knife. You can store it in a plastic container at room temperature or in the freezer. I store mine in the back of the freezer because otherwise it just dwindles away day by day until there is nothing left. (El Jefe rarely looks in the freezer.)

This ice cream is great by itself, but since it isn't too terribly sweet, I think it would be good as a side to your pumpkin or pecan pie, too.

Let me know what you think if you try it!


If you are going to try this recipe in the tropics (or even if you aren't in the tropics), please check out my Ice Cream Making Tips, which I know from my years of ice cream making experience will help to avoid disappointment. If you are still on the fence about buying an ice cream maker — just do it! Check out my Ice Cream Maker Reviews where I give the straight scoop on ice cream makers.

Oh, yeah, and for the raw egg-phobics, you can easily change this recipe to a cooked egg custard based recipe by following the instructions in Custard Based Ice Cream.

Enjoy!