Pumpkin Waffles with Homemade Cinnamon Ice Cream

Here's what we had for dinner one night this week.  It was a long hard week, and some comfort food was needed.  I adapted an Ebelskeiver recipe to make my waffle recipe. I liked my Williams -Sonoma recipe because of the graham crackers in it.

Pumpkin Waffles

1/2 cup graham cracker crumbs
1 cup flour
1/2 cup brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. salt

2 eggs seperated
3 tbsp. butter (melted)
1 cup milk
1 cup canned pumpkin

Combine dry ingredients in a bowl.  Beat the egg white with an electric mixer until stiff peaks form, set aside.  Combine egg yolks, milk, and butter.  Pour the egg and milk mixture into the dry ingredients and mix until just combined (it will still be lumpy).  Alternate adding 1/2 the eggs white and 1/2 the pumpkin until combined.  Cook waffles in waffle iron according to your iron (probably spray your iron with a non-stick cooking spray).  Top with Cinnamon Ice Cream and Candied Pecans.

Cinnamon Ice Cream

1 egg
1/3 cup sugar
3/4 cup milk
3/4 cup cream
1 tsp. vanilla
1 tsp. cinnamon

Mix well and put in ice cream freezer.  Prepare ice cream according to your freezer.

Candied Pecans

These are the easiest thing to do.  I love the chop up nuts, candy them and put them on green salads with fresh berries and feta cheese.

1/2 cup sugar
1/2 cup whole pecans

Put the sugar into a small non-stick fry pan.  Heat sugar until in turns to a liquid.  Before it begins to turn a golden color, add in the nuts and stir.  Make sure the nuts are completely coated and the sugar begins to turn slightly golden.  Pour nuts onto parchment paper and allow them to cool.