Pumpkin Ice Cream Cake
3 cups pecans, finely chopped
1/2 cup brown sugar
3 tablespoons butter, melted
2 1/2 cups chilled whipping cream, divided use
1 cup brown sugar
8 large egg yolks
1 1/2 cups pumpkin, canned, solid packed
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
5 1/2 ounces pecan halves
12 ounces prepared caramel topping
Preheat oven to 350.
Crust: Finely chop nuts and sugar in a processor.
Add butter and pulse until moist crumbs form. Sprinkle over the
bottom of a 9-inch spring form pan, patting evenly. Freeze 10
Bake crust until golden, about 10 minutes. Cool completely. Take a
sheet of aluminum foil and wrap securely around the outside of pan.
Filling: Whisk 1 cup cream, sugar and yolks in heavy medium
saucepan. Stir constantly over medium heat until candy thermometer
registers 160 degrees, about 6 minutes. Strain into large bowl.
Using electric mixer, beat mixture until cool and slightly
thickened, about 8 minutes.
Beat in pumpkin, corn syrup, rum and spices.
Using electric mixer, in a separate large mixing bowl, beat
remaining 1 1/2 cups cream to stiff peaks.
Very slowly whisk a stream of custard into the whipped cream, being
careful that the whipped volume of the mixture is as high as
Transfer filling to crust. Cover and freeze until firm, preferably
at least 8 hours.
Topping: Arrange pecans side by side in a circular patter atop
torte. Drizzle caramel as evenly as possible over top. Spread evenly
with a rubber spatula.
Freeze again until caramel sets, about 3 hours.
Run a sharp knife completely around pan sides to loosen torte.
Release pan sides and serve.
Makes 12 servings
Per serving (approximate values): 735 calories, 51.8g fat (61.1
percent of calories from fat); 6.8g protein; 67.6 g carbohydrate;
218mg cholesterol; 173mg sodium.