Pumpkin Pie Ice Cream With Salted Caramel Sauce

Name: Pumpkin Pie Ice Cream With Salted Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks; 3/4 cup packed brown sugar; 2 cups heavy whipping cream; 1-1/2 cups half-and-half cream; 1 cup canned pumpkin; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup sugar; 1 cup heavy whipping cream; 3 tablespoons butter, cubed; 1-1/2 teaspoons salt; 1 teaspoon almond extract

Servings: persons

3 large egg yolks
3/4 cup packed brown sugar
2 cups heavy whipping cream
1-1/2 cups half-and-half cream
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract

1
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 160u00b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
2
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.
3
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.
4
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.

1246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large egg yolks, 3/4 cup packed brown sugar, 2 cups heavy whipping cream, 1-1/2 cups half-and-half cream, and more.

Yes, Pumpkin Pie Ice Cream With Salted Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!