Pumpkin Ice Cream

8 oz. Cream Cheese Softened

8 oz. Heavy Cream

8 oz. Whole Milk

3/4 Cup Sugar

1/2 Cup Unsweetened Pumpkin Puree

1 Teaspoon Vanilla

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

6 Ounce Whole Pecans

2 Tablespoons Butter melted

1/4 Cup Sugar

1/4 Teaspoon Cinnamon

Pinch of Salt

Beat together Cream cheese, heavy cream, whole milk, sugar, pumpkin puree, vanilla, cinnamon and salt.

Pour the mixture into your ice cream maker and churn.

To make the praline pecans, pre-heat the oven to 350 degrees.

Toss the pecans in the melted butter. Stir in the sugar, cinnamon and salt to taste.

Spread the pecans out on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes, stir and continue baking for another 5 - 10 minutes.

Allow to cool thoroughly.

Original recipe came from here - https://www.hungrycouplenyc.com/2016/10/pumpkin-cheesecake-ice-cream-with.html