Pumpkin Ice Cream w/ Toasted Pecans & Caramel Swirl

Keep reading for the complete recipe! ^_^
***Credits to: A baJillian Recipes***

I N G R E D I E N T S

1. 2 c. heavy cream
2. 10 oz sweetened condensed milk
3. 3/4 c. pumpkin puree 
4. (not pumpkin pie filling)
5. 1/2 tsp cinnamon
6. 1/4 tsp pumpkin pie spice
7. 1/2 c. coarsely chopped pecans, toasted*
8. 1/2 c. caramel topping 
9. (store-bought or homemade)
10. 
    
11. Homemade caramel sauce
    1 can sweetened condensed milk 

D I R E C T I O N S

For the caramel sauce1. Empty the contents of a can of sweetened condensed milk into a saucepan. 

2. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) 

3. The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. 
(The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)
For the Ice Cream

1. In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form.
2. With the mixer on low, slowly drizzle in the sweetened condensed milk. 
3. Add in the pumpkin and spices and stir until combined. 
4. Fold in the toasted pecans.
5. Pour half of the ice cream mixture into a container with a resealable lid. 
6. Drop spoonfuls of half of the caramel topping over the mixture. 
7. Pour the remaining ice cream mixture into the container and spread evenly. 
8. Drop spoonfuls of the remaining caramel topping over the top.
9. To create the marbled effect, use a chopstick or knife to swirl figure-eights throughout the ice cream until the caramel looks evenly dispersed. 
10. Seal container and place in the freezer for at least 4 hours or overnight. Scoop and enjoy!

N O T E S

1. *To toast pecans, spread chopped nuts on a baking sheet in a preheated 400F degree oven for 4-5 minutes.