Pumpkin-Spice Ice Cream
1/2 cup pecans, raw
1/4 cup agave nectar
1/2 cup maple syrup
1 cup water
1/2 teaspoon lecithin
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 pinch sea salt
1 1/2 cups pumpkin puree
4 tablespoons amaretto, (optional)
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons pecans, toasted, chopped
Start with all custard ingredients as cold as possible.
Blend all custard ingredients except pumpkin puree, amaretto, and vanilla at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth (about 7 minutes at high speed or longer for blenders that blend at lower speeds).
Add the pumpkin puree, amaretto, and vanilla and blend again until well integrated, smooth, and frothy. Total time for blending should be about 9 minutes.
Freeze in an ice cream maker as directed (about 30 minutes).
If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual serving with cinnamon. Makes about 4 cups.