Pumpkin Pie Ice Cream

Ice cream maker method:

• Put all ingredients in a bowl and whisk together. When combined, pour into ice cream maker (I use this one) and churn according to manufacturers instructions. You will probably want to pour it into your mold (a bread pan works great) and freeze for several additional hours until it is set.

No ice cream maker method:

• Put the cream in a chilled bowl and whip until stiff peak forms. Slowly stir in the condensed milk, then add the pumpkin pie spice mix and vanilla. Pour into a container (a bread pan works great) and freeze for several additional hours until it is set.

Pumpkin Caramel

• The recipe I used is from Crazy For Crust. Caramel is a little tricky to make and she gave very clear instructions, so I am going to send you directly to her recipe for instructions.

Maple Vanilla Bourbon Whipped Cream

• Add cream, bourbon, and maple syrup to a metal bowl that has been chilling in the refrigerator. Split the vanilla bean and scrape insides into bowl. Whip until soft peaks form.
• You can use this as is on top of the Ice cream sundae, or put it in a whipped cream dispenser like I did. These use nitrous to give the whipped cream a little more "oomph" and texture.

Easy Candied Pecans 

• Preheat oven to 225. In a large bowl, beat the egg whites and water until foamy. Add pecans and stir to coat.
• In a separate bowl, whisk together the sugar, salt and cinnamon, then pour over the pecans, stirring to coat.
• Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.

Pumpkin Pie Ice Cream Sundae

• Put a couple generous scoops (you deserve it!) in a bowl. Add the whipped cream, drizzle a little warm pumpkin caramel, and top with candied pecans. BAM! Pumpkin pie ice cream sundae ready to be devoured.