For The Ice Cream

In a large bowl or in a stand mixer on low speed combine the milk, and brown sugar, until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla, and mix until combined -making sure not to over mix the heavy cream so it doesn't begin to whip.

Turn the ice cream machine on; pour the pumpkin mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the candied pecans during the last 5 minutes of mixing, reserving some to sprinkle over the ice cream when serving. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
Remove from freezer about 15 minutes before serving to soften slightly, for easier scoping.

For The Pecans

Preheat oven to 200 degrees.

Whip egg white slightly until frothy. Stir in pecans to coat. Sprinkle with sugar and cinnamon. Stir to combine.

Spread out pecans in a single layer on a cookie sheet, and place in oven, stirring every 15 min. for 1 hour, until pecans are dried and toasted. Let cool before adding to ice cream mixture. Reserve some to sprinkle over each at serving time, if you wish.

For the Cinnamon Pastry Twists

Make your favourite pastry -enough for one double crust pie, or use frozen pastry. Roll out and spread with a thin layer of softened butter. Sprinkle the dough with white sugar and cinnamon. Cut into long strips, about ½ inch wide. Twist several times, and cook on a cookie sheet for around 15 min. at 400, or according to the pastry recipe.

To serve, scoop into an individual ice cream bowl, and sprinkle each serving of ice cream with candied pecans, and add a cinnamon pastry twist..