MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Pie Ice Cream With Salted Caramel Sauce
Categories: I scream, Dairy, Sauces, Squash
Yield: 6 servings
3 lg Egg yolks
3/4 c (packed) brown sugar
2 c Heavy whipping cream
1 1/2 c Half & Half cream
1 c Canned pumpkin
2 ts Pumpkin pie spice
1 ts Vanilla extract
1/2 ts Salt
MMMMM--------------------SALTED CARAMEL SAUCE-------------------------
1 c Sugar
1 c Heavy whipping cream
3 tb Butter; diced
1 1/2 ts Salt
1 ts Almond extract
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-|F/71-|C,
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 & 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 manufacturerrCOs 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
Angie Stewart, Memphis, Tennessee
Makes: 1-1/2 quarts ice cream and 1-1/4 cups sauce
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... You can't get butter from a chicken no matter how hard you try.
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