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Salted Caramel Pumpkin Ice Cream

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Salted Caramel Pumpkin Ice Cream
Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy salted caramel pumpkin ice cream. We're thrilled with the results.
Cook Time 30 minutes
Passive Time 4 hours
Servings
quart
Ingredients
Pumpkin Ice Cream
Salted Caramel Sauce
Cook Time 30 minutes
Passive Time 4 hours
Servings
quart
Ingredients
Pumpkin Ice Cream
Salted Caramel Sauce
Instructions
Pumpkin Ice Cream
  1. In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan.
  1. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar.
  2. Whisk a small amount of hot mixture into the egg mixture. Keep on adding until half the heavy cream mixture is combined into the egg mixture. Return all to the pan, whisking constantly.
  3. Cook and stir over low heat until mixture is thickened and coats the back of a spoon.
  4. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
  5. Fill cylinder of ice cream freezer two-thirds full. Drizzle in pumpkin sauce (this step is optional). Freeze according to the manufacturer’s directions.
  6. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Salted Caramel Sauce
  1. Combine sugar and water in a small heavy saucepan. Stir over medium-low heat until the sugar dissolves.
  2. Increase the heat to medium-high. Swirl the pan periodically to prevent burning but don't stir it.
  3. Cook until the syrup is deep amber color (but be careful, if it gets too dark it will become bitter). Depending on how hot your burner is, this could take 8-15 minutes. Remove from the heat. Tip: I keep in on the lower heat option, it may take longer, but it keeps it from burning on me.
  4. Slowly add the cream. Be careful! It will bubble up like crazy and you will mildly panic, so only add a tiny bit at first. Once the mixture cools down a little bit it will stop bubbling so much.
  5. Return to low heat and stir in the vanilla and salt. Stir until the caramel is smooth.
  6. Let it cool off the heat for a few minutes before tasting and adjusting vanilla or salt.
  7. Drizzle over your Pumpkin Ice Cream as desired. Enjoy!
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