Salted Caramel Pumpkin Ice Cream

Making ice cream at home is easier than many think. We got an ice cream machine years ago and believe it was one of the best investments we ever did. Homemade salted caramel pumpkin ice cream hits all the Fall notes and then some. We can’t resist the smell of pumpkin spices all over the kitchen. It’s the perfect way to remind yourself that a new season is approaching. I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

We added a creamy pumpkin pie sauce from Torani into the ice cream while it was churning and it was the best thing we did! It brings the pumpkin flavor to a whole nother level. Talking about sauces, who doesn’t love a good sauce over their ice cream, right? We made a salted caramel sauce that will leave you wanting to top everything with it! Go ahead, we won’t judge. Enough about what we did, here’s the recipe so you can make your own salted caramel pumpkin ice cream and eat it too! (wink) Call a friend over and enjoy Fall with a scoop or two of these amazing ice cream.

Salted Caramel Pumpkin Ice Cream

Yield: 1-1/2 quarts ice cream

Cook Time: 30 minutes

Passive Time: 4 hours

Total Time: 4 hours 30 minutes

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.

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Ingredients

Pumpkin Ice Cream

• 2 cups Heavy Whipping Cream, separate according to directions
• 1 (8oz) Cream Cheese, cubed
• 3/4 cups Brown Sugar, packed, separate according to directions (we used Dixie Crystals)
• 5 large Egg Yolks
• 1 teaspoon Salt
• 1 1/2 teaspoons Ground Pumpkin Spice
• 1 cup Pumpkin Puree, canned
• 1 teaspoon Vanilla Extract
• 1/4 cup Pumpkin Pie Sauce, (we used Torani)

Salted Caramel Sauce

• 1 cup Sugar, (we used Dixie Crystals)
• 1/4 cup Water
• 1/2 cup Heavy Whipping Cream
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Sea Salt

Instructions

Pumpkin Ice Cream

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. Increase the heat to medium-high. Swirl the pan periodically to prevent burning but don't stir it.
2. 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.
3. 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.
4. Return to low heat and stir in the vanilla and salt. Stir until the caramel is smooth.
5. Let it cool off the heat for a few minutes before tasting and adjusting vanilla or salt.
6. Drizzle over your Pumpkin Ice Cream as desired. Enjoy!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

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Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

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Wanda Lopez

Hi there! I’m Wanda – the creator and author at My Sweet Zepol a healthy food, travel, and lifestyle blog. Passionate about food photography, food styling, entertaining and advocate about creating memories around the kitchen table. With a mission to create easy-to-make meals for the busy family.