Pumpkin Pie Ice Cream With Pecan Praline

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Los Angeles Times


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1/2 cup sugar

1 cup toasted pecan pieces

1 (15-ounce) can pumpkin puree

2 cups heavy cream

5 tablespoons dark brown sugar

2 tablespoons sugar

1/8 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

3/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Pinch of salt

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