Pumpkin Pie Ice Cream with Salted Caramel Sauce

Name: Pumpkin Pie Ice Cream with Salted Caramel Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1-1/2 quarts ice cream and 1-1/4 cups sauce.
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; SALTED CARAMEL SAUCE:; 1 cup sugar; 1 cup heavy whipping cream; 3 tablespoons butter, cubed; 1-1/2 teaspoons salt; 1 teaspoon almond extract

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

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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
SALTED CARAMEL SAUCE:
1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract

Directions

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

1/2 cup ice cream with about 4 teaspoons sauce: 410 calories, 29g fat (18g saturated fat), 137mg cholesterol, 455mg sodium, 35g carbohydrate (34g sugars, 1g fiber), 4g protein.

Originally published as Pumpkin Pie Ice Cream with Salted Caramel Sauce in Taste of Home November 2018