Ingredients
The following ingredients have 4 Servings
- 1 pint heavy cream
- 14 oz sweetened condensed milk
- 2/3 cup canned pumpkin puree ((not pumpkin pie filling))
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 3 graham cracker sheets
- 1/3 cup pecans
- 2 TBS butter ((softened))
- 1/2 TBS sugar
Instruction
- Pour the heavy cream into a large mixing bowl and whip until it becomes whipped cream, with stiff peaks.
- Combine the sweetened condensed milk, canned pumpkin, cinnamon, cloves, ginger and nutmeg in another large bowl and mix well.
- Grind the graham crackers and pecans in a food processor or blender to make a fine crumb.
- Mix the butter and sugar with the graham cracker pecan crumb. Set aside.
- Add the heavy cream in with the sweetened condensed mixture and fold together carefully until thoroughly mixed.
- Scoop 1/3 of the ice cream into a 3 qt container. Sprinkle 1/3 of the crumb mixture over the top. Pour additional 1/3 over and spread out to even, sprinkling the last of the crumb on top, and finishing with the last third of the ice cream and crust on top.
- Cover and place in freezer for at least 6 hours.
