Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.
Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.
I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.
Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!
The pecan sauce would be great just on plain vanilla.
-JT