For the Candied Pecans:Preheat oven to 300 degrees F. Add pecans and egg white into a bowl and stir to coat. Add sugars and stir so pecans are evenly coated. Spread mixture on a baking sheet lined with parchment paper and bake for 40 minutes, stirring halfway through. Pecans will harden when they cool. Set aside until you make the ice cream. For the Pumpkin Bread Ice CreamBefore making the ice cream, make sure to freeze your ice cream maker bowl for at least 24 hours. Chop pumpkin bread and toast in a nonstick frying pan for 3-4 minutes. Set aside to cool (the bread will harden while it cools).
In a small bowl, whisk ¼ cup of milk with the cornstarch. Set aside. Put cream cheese in another small bowl and set aside.
In a large 4-quart saucepan, heat remaining milk, cream, sugar, and corn syrup over medium-high heat. Bring to a boil and cook for 4 minutes. Stir in corn starch slurry. Boil for another minute and take off heat.
Pour a little of the hot milk mixture in the bowl with cream cheese and stir until smooth. Add cream cheese into saucepan and stir to combine. Add pumpkin and spices and stir until smooth.
Pour mixture into a large resealable plastic bag and dunk in a large bowl of ice water. Once the base is chilled (if I have time, I put it in the fridge for another hour or so), pour base into the ice cream maker and mix for 10 minutes, until ice cream thickens on the sides of the bowl.
Stir in vanilla extract, a handful of toasted pumpkin bread, and a handful of candied pecans. Mix for another 5 minutes. Line a bread pan with wax or parchment paper. Sprinkle a handful of toasted pumpkin bread and candied pecans at the bottom of the pan. Layer with half of the ice cream. Repeat one more time (see above gif). Wrap pan in plastic wrap and freeze for at least 2 more hours.
Set ice cream on the counter for 10 minutes before serving.