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1
Heat the pumpkin puree, cream, milk and spices in a saucepan over medium/low heat. When the mixture starts steaming, turn off the heat and let sit while you are working on the next step.
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2
Whisk together the egg yolks and sugars until lighter in color. Temper the eggs by stirring in a few ladle-fuls of the hot cream mixture little by little, then pour the egg mixture back into the saucepan with the cream. Turn the heat to medium/low again and stir until the mixture thickens slightly. Remove from the heat. Stir in the bourbon and vanilla paste. Let custard cool, then chill in refrigerator for at least a few hours.
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3
Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions. When the ice cream has reached soft serve consistency, spread into a loaf pan. Place ice cream in freezer until hardened.
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4
Remove from freezer about 15 minutes before serving to soften the ice cream.
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5
Warm the pecan praline sauce ever so slightly in the microwave and spoon directly over each portion of ice cream.
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6
Melt 3 tablespoons of butter in a small saucepan over medium-low heat.
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7
Whisk in the sugar, cream and salt. Bring the mixture to a gentle boil, whisking occasionally. Reduce the heat to low, and simmer. Continue whisking for a few minutes until sauce thickens and thickly coats the back of a spoon.
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8
Remove from heat and stir in 1 tablespoon of butter. (You can totally throw this tablespoon of butter in at the beginning, but I like the way the butter melts and emulsifies in the hot sauce.) Stir in the bourbon. Stir in the pecans. Let cool.
