PUMPKIN PIE ICE CREAM WITH SALTED CARAMEL SAUCE
Truthfully, I want those cozy flavors of Thanksgiving throughout the year. This ice cream has just the right balance of spices, and no matter when you make it, you'll find yourself surrounded in the warmth and love that pumpkin pie has to offer. -Angie Stewart, Memphis, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts ice cream and 1-1/4 cups sauce.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.
Nutrition Facts : Calories 410 calories, Fat 29g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 455mg sodium, Carbohydrate 35g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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Muhammad Afzaal
[email protected]This recipe is a little too sweet for my taste. I would reduce the amount of sugar next time.
Johour Mollah
[email protected]I'm not a fan of caramel, so I omitted the salted caramel sauce. The ice cream was still delicious!
HR Topu
[email protected]I'm allergic to eggs, so I was worried I wouldn't be able to make this recipe. But I was able to substitute the eggs with flax eggs and it turned out great!
Jana Randall
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Regina ali Mbue
[email protected]This is the best pumpkin pie ice cream I've ever had! I will definitely be making it again.
Md Sagor rhoman
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this ice cream. It's not too sweet and the pumpkin flavor is subtle.
Alo Islam
[email protected]This ice cream is perfect for a fall gathering. It's festive and delicious.
Nausad Ansari
[email protected]I love pumpkin pie, so I was excited to try this ice cream. It didn't disappoint! The ice cream is creamy and flavorful, and the salted caramel sauce is the perfect topping.
Samuel Alabi
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and unique ice cream that will impress your friends and family.
Rampersad Archilal
[email protected]I was skeptical about the salted caramel sauce, but it was actually really good! It added a nice touch of flavor to the ice cream.
matin kurd
[email protected]This ice cream is amazing!!! I've never had anything like it before.
Adrian Klink
[email protected]This pumpkin pie ice cream is the perfect fall dessert! It's creamy, smooth, and full of pumpkin flavor. The salted caramel sauce is the perfect finishing touch, adding a touch of sweetness and saltiness. I highly recommend this recipe.