Pumpkin Ice Cream With Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is on my 2007 Thanksgiving Menu Dessert Tray. The ice cream tastes just like pumpkin pie only with the addition of creamy caramel being drizzled over the top. I usually make a homemade caramel sauce but this year I cheated and bought a special jar of caramel that may have been a little expensive but well worth it flavor wise =D The Prep Time does not include the time used to put into an ice cream machine. Read more . Each machine is different so time tables will vary Ingredients:
ice cream |
2 cups whole milk |
1 cup half-and-half |
1/2 t. ground cinnamon |
1/4 t. ground allspice |
1/2 t. ground nutmeg |
1/4 t. ground ginger |
6 egg yolks |
3/4 cup granulated sugar |
1/3 cup packed brown sugar (light) |
16 ounces (i use a 15 ounce can instead) pumpkin puree (libby's) |
1/2 cup whipping cream |
1 t. vanilla extract |
caramel sauce |
i cheated and bought 3/4 cup caramel sauce |
1/3 cup whipping cream. . .you still need this =d |
Directions:
1. Steps:
2. To prepare the ice cream:
3. Place the milk, half-and-half, cinnamon, allspice, nutmeg and ginger in a saucepan and bring to a simmer. Remove from the heat, cover and let sit for 30 minutes.
4. Whisk together the egg yolks, sugar, brown sugar and pumpkin. Strain the warm milk into the sugar mixture, whisking well. Pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened.
5. Remove from the heat and stir in the whipping cream and vanilla. Pour into a bowl, cool slightly and refrigerate about 3 hours, until completely chilled.
6. Pour into an ice-cream maker and freeze according to package directions. Then transfer to a chilled bowl, cover and freeze. Place in refrigerator about 1/2 to 1 hour before serving because this becomes rock hard. . .experience has lead me to add this last step.
7. To prepare the caramel sauce: Yes, we have cheated but we also have come to be able to happily accept this now open secret. We are going to heat the caramel sauce and cream together gently on top of the stove or in a microwave just to warm. Stir well until smooth and blended. Serve warm over the ice cream. . .I don't know why I am adding this because it seems to be a no-brainer =D
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