So if you’re anything at all like me, you’re staring into your pantry thinking “What on earth am I going to do with all of those extra cans of pumpkin puree?” I know. It seemed like a great idea at the time. Stock up on canned pumpkin because it’s on sale, and there will be pies to make, and you’ve always wanted to try to make pumpkin ravioli, or that great pumpkin pasta recipe you found on Pinterest.
But here is it, December, and the pantry is overstocked with pumpkin and way understocked with peppermint and cookie sprinkles. What to do…
Make Pumpkin Pie Ice Cream, that’s what! And just to get a jump on your home made Christmas gifts, make a batch of Spiced Praline Pecans and toss them in the churned ice cream for a hot-cold treat.
Make these spiced nuts first. They’re super-easy and really delicious for gift giving. Or just to put out for guests during the holidays. They’ll keep very well in a jar or airtight container for a good month – if you don’t eat them all first.
Save about 3/4 cup of the nuts to use in this delicious ice cream, which as always, was adapted from Jeni’s Splendid Ice Creams at Home. If you don’t have that cookbook yet, please give yourself an early Christmas gift that you’ll love forever!
If you’re crafty (or need another home made food gift) do also make the Bourbon Vanilla extract for this recipe. If you don’t have any, you can use plain bourbon plus a bit of vanilla OR just good vanilla extract. But that Bourbon Vanilla… heaven 🙂
Do you prefer pie or ice cream? Do you ever make your own ice cream? Do you think real ice cream can be part of a healthy diet? Let me know your thoughts!