Pumpkin Ice Cream with Caramel Sauce
2 cups whole milk
1 cup half-and-half
½ tsp. ground cinnamon
¼ tsp. ground allspice
½ tsp. ground nutmeg
¼ tsp. ground ginger
6 egg yolks
¾ cup granulated sugar
1/3 cup packed light brown sugar
1 (16-oz.) can pumpkin puree
½ cup whipping cream
1 tsp. vanilla
¾ cup bottled caramel sauce
1/3 cup whipping cream
Steps: To prepare the ice cream: Place the milk, half-and-half,
cinnamon, allspice, nutmeg and ginger in a saucepan and bring to a
simmer. Remove from the heat, cover and let sit 30 minutes.
Whisk together the egg yolks, sugar, brown sugar and pumpkin. Strain
the warm milk into the sugar mixture, whisking well. Pour back into
the saucepan. Cook over medium heat, stirring constantly, until
Remove from the heat and stir in the whipping cream and vanilla.
Pour into a bowl, cool slightly and refrigerate about 3 hours, until
Pour into an ice-cream maker and freeze according to package
directions. Then transfer to a chilled bowl, cover and freeze. Place
in refrigerator about 1 hour before serving.
To prepare the caramel sauce: Heat the caramel sauce and cream
together gently on top of the stove or in a microwave just to warm.
Stir well until smooth and blended. Serve warm over the ice cream.
8 to 10 servings
Adapted from ''The Pumpkin Cookbook''