Serves: 1 quart
Preparation time: overnight
Cooking time: 30 mins
Ingredients needed to make Pumpkin Ice Cream With Caramel Sauce:
For the pumpkin pie:
- 5 egg yolks
- 1 cup fresh pumpkin puree
- 2 cups half and half, divided
- 1 tsp vanilla extract
- ¾ cup light brown sugar, divided
- 1 tbsp bourbon
- 1/8 tsp sea salt
- 1/8 tsp ground cloves
- ½ tsp ground ginger
- ¾ tsp ground cinnamon
For the caramel sauce:
- 1 cup granulated sugar
- ½ cup heavy cream
- 8 tbsp unsalted butter, diced
- 2 tsp vanilla extract
- ¼ cup water
- ½ tsp sea salt
Cooking instructions for Pumpkin Ice Cream With Caramel Sauce:
- Add ½ cup of the brown sugar into 1 ½ cups of half and half and heat it over moderate heat while stirring frequently to prevent it from sticking to the base of the pan.
- Cook for about 5 minutes or until bubbles start forming around the sides of the pan.
- Whisk the yolks in a bowl, along with rest of half and half and ¼ of brown sugar.
- Season with cinnamon, cloves, ginger and a dash of salt until well mixed and the sugar dissolves.
- Remove the simmering mixture from heat and pour it into the whisked egg mixture gradually while beating it continuously until the final mixture turns smooth.
- Return the mixture back to the saucepan and cook over moderate heat while stirring continuously.
- Continue to simmer the mixture for about 4-6 minutes or until it becomes thick enough to coat the back of a spoon.
- Pass it through a fine sieve to strain and place it on a larger vessel filled with ice-cold water.
- Continue to stir the mixture while stirring at times until it cools down.
- Cover the bowl of custard with plastic sheet so that it touches the surface of the mixture.
- Leave it in the refrigerator for about 3 hours or overnight if you can manage, to chill.
- Spoon it into an ice cream maker and churn according to manufacturer’s instructions until it becomes gooey.
- Pour it into a freeze-safe container and leave it in the freezer for about 3 hours to freeze.
- To make the caramel sauce, heat a mixture of sugar and water together in a saucepan over moderately high heat, while stirring at times, until the sugar dissolves but don’t let it boil.
- Increase the heat, put a lid on and continue to boil the syrup for a couple of minutes.
- Remove the lid and continue to boil the syrup until it darkens into a deep-amber color.
- Turn off the heat and whisk in the butter until all of it is incorporated to form smooth syrup.
- Stir in a splash of vanilla along with a dash of salt to season
- Scoop it into serving bowls and drizzle the warm sauce over it.
- Serve chilled.
image credit: Wikimedia Commons