Pumpkin Spice Pecan Caramel Ice Cream Recipe

Serves 3-4 | Finish in 5 hours

Create a flavorful fall ice cream using the Limited-Edition Pumpkin Spice Caramel dip from Litehouse and crisp pecans in a homemade vanilla bean ice cream.


  • 1 cup whole milk
  • ¼ cup sugar
  • Pinch of kosher salt
  • 1/2 vanilla bean, split lengthwise
  • 5 large egg yolks
  • ¼ cup sugar
  • 1 ½ cups heavy cream
  • ½ cup toasted pecans
  • ½ cup Litehouse Pumpkin Spice Caramel dip


  1. Combine the cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean and add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
  2. Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
  3. Strain custard into a medium bowl set over a bowl of ice water and let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions, adding in the pecans towards the end of the cycle.
  4. Transfer the ice cream to an airtight container. Drop the caramel by spoonfuls into the ice cream and use a knife to swirl into the mixture; cover. Freeze until firm, at least 4 hours and up to 1 week.

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