This Pumpkin Ice Cream is perfect for year-round pumpkin lovers! Light on the spices, studded with crunchy pecans, and infused with bright citrus flavors, it's a flavor that can be enjoyed any day of the year!
Combine milk, cream, sugars, and salt in a medium saucepan set over medium heat. Whisk until sugars are dissolved and all is combined. Remove from heat.
Set another saucepan with about an inch of water on the stove, and turn up to med-high heat.
Beat egg yolks in a metal mixing bowl (one bigger than the mouth of the saucepan), then stir in 1 cup of heated sugar-milk mixture to temper the eggs.
Set the bowl on top of the saucepan of simmering water, making sure the bottom doesn't touch the water. Add the remaining sugar-milk mixture and stir constantly, until it thickens to a custard base, and coats the back of a metal spoon.
Remove the bowl from the heat. Stir in all the remaining ingredients except the pecans. Pour the mixture through a mesh strainer to remove the solids, then refrigerate for at least an hour.
Follow the manufacturer's instructions on operating your ice cream maker; pour the ice cream base into the machine and churn, adding the pecans in at the end of the churning cycle.
Place the ice cream into a metal ice cream pan, or freezer safe container, and freeze for at least 4 hours, or overnight for best results. Enjoy!