How to Cook Pumpkin Ice Cream With Caramel Sauce

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