Pumpkin Pie Ice Cream With Salted Caramel Sauce Food

PUMPKIN PIE ICE CREAM WITH SALTED CARAMEL SAUCE

Steps:

• 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.

PUMPKIN CINNAMON RIPPLE ICE CREAM PIE WITH SALTED CARAMEL SAUCE

Steps:

• Making the crust: Place the ginger snap cookies in a food processor and pulse to grind them into fine crumbs. While the food processor is running, drizzle in the 4 tablespoons melted butter, 1 tablespoon granulated/cane sugar and kosher salt. Mix just until fully combined. Press evenly into the bottom of a 9-inch diameter 3-inch high (12 cup volume) spring form pan. Cover with plastic wrap and place in the freezer to set (about 1 hour).
• Making the Cinnamon Ripple: Melt 4 tablespoons of the remaining butter in a small sauce pan over medium-high heat. Stir in ¼ cup light brown sugar, ¼ cup granulated/cane sugar, and cinnamon; lower the heat to medium and stir to combine. As the sugar begins to melt, add ¼ cup of the heavy cream and stir to dissolve the sugar fully. Remove from heat and allow to cool to room temperature (may be placed in the refrigerator to hasten cooling; do not allow to over thicken).
• In the bowl of a standing mixer equipped with the paddle attachment, cream the cream cheese. Add the pumpkin, pumpkin pie spice and the remaining 1/3 cup of light brown sugar; beat on high to fully combine.
• Spoon the ice cream into the bowl and mix in on the lowest speed until all ingredients are fully combined (don't worry if ice cream becomes very soft). Spoon half the mixture into the 9-inch spring form pan with the frozen crust. Tap pan on the countertop a few times to release any air pockets. Drizzle half of the cooled Cinnamon Ripple on the top of the ice cream mixture. Drag a dining knife through the cinnamon ripple to mix into the ice cream mixture.
• Repeat Step 4 with the remaining half of the ice cream mixture and the remaining cinnamon ripple. Smooth the top of the filling with a mixing spoon or spatula. Tent the top of the pan with foil (ensuring it does not touch the top of the pie filling), return to the freezer, (ensure it is on an even flat surface) to set fully (3-4 hours or overnight).
• Making the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Add the remaining ¼ cup granulated/cane sugar and the dark brown sugar to the melted butter and stir constantly until the mixture begins to simmer. Slowly pour in the remaining ½ cup heavy cream, stirring constantly. Allow the mixture to come to a simmer again and simmer for 3 minutes, stirring constantly. Remove from heat and stir in the sea salt. Allow to cool fully (may be stored sealed in the refrigerator).
• To serve: remove pie from the freezer and allow to sit at room temperature for about 5 minutes until the spring form pan can be opened and removed. Place pie on a serving platter for slicing at the table or sliced onto individual plates. Drizzle with Salted Caramel Sauce and a dollop of whipped cream.

CARAMEL PUMPKIN PIE

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
• Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.
• Bake pie shell:
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
• Make filling while shell cools:
• Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
• Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
• Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.

PUMPKIN PIE ICE CREAM

Steps:

• Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.

PUMPKIN ICE CREAM PIE

Steps:

• Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.