Pumpkin-Pecan Ice Cream

Pumpkin – Pecan Ice Cream

5 eggs,separated                         2 cups heavy cream

1 ½ cups sugar                          ½ cup cream sherry

2 cups scalded milk                  1 tbs real vanilla extract

3 tbs lemon juice                     2 cups pumpkin pie filling

1 cup pecans

Beat egg yolks and 1 cup sugar

Add milk slowly ,stirring constantly

Cook over low heat until lightly simmering (do not boil)

Combine egg whites with remaining sugar and beat to

     light froth

Pour cooked egg – milk mixture into the egg white, stirring constantly

Stir in lemon juice

Add sherry,cream,vanilla,pumpkin,and pecans- blend well

Pour into 5Qt. Ice cream freezer,follow manufacture’s directions for freezing

Serve with a light drizzle of Bourbon Carmel sauce