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
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 160°, 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 to 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.
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min. + freezing
YIELD: 1-1/2 quarts ice cream and 1-1/4 cups sauce.
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.