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1
For the ice cream:.
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2
Beat together egg and egg yolk in medium heatproof bowl.
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3
Set aside.
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4
Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan.
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5
Bring to a simmer, stirring frequently.
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6
Pour about 1/2 cup of the mixture into the eggs while beating constantly.
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7
Pour the egg mixture back into the saucepan.
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8
Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes.
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9
Remove from heat.
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10
Whisk in pumpkin.
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11
Strain the pumpkin mixture through a fine-mesh sieve into a container.
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12
Cover and chill for 3 to 24 hours.
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13
Pour pumpkin mixture into an ice-cream maker.
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14
Process according to manufacturer's directions.
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15
When ice cream is almost firm, stir in gingersnaps.
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16
To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls.
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17
Top with pecan-maple sauce.
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18
Freeze leftovers in a covered container.
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19
For the Pecan-maple sauce:.
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20
Place pecans in small skillet.
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21
Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted.
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22
Remove immediately.
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23
Combine butter, syrup and salt in a small pot.
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24
Heat over medium heat for 1 minute or until butter melts.
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25
Stir in pecans.
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26
Simmer for 1 minute to flavor pecans.
