Thursday, July 28, 2011

Pumpkin Pie Ice Cream with Salted Caramel Sauce

Good Morning, ya'll!  Being without a keyboard for 10 days has taught me a little more about patience ;) but I was sure happy to see my hubby walk through the door last night with a new one!!   We have prepared tons of great food that I can't wait to share with you, so we have lots of catching up to do.  Let's start off with our Christmas in July Potluck this past weekend.  It brought together our amazing friends & family alike to share a delicious meal of all things Christmas related.  The house was decorated up, stockings hung by the chimney & everything.  Our menu consisted of baked ham with cinnamon honey glaze, Maria's dressing, Heather's sweet potato casserole with a pecan topping, Teresa's coconut ambrosia salad, my grandmother's garlic cheese grits & for dessert pumpkin pie ice cream with salted caramel sauce served on meringue shells.  All the food was fantastic!!!  

I wanted to take the traditional pumpkin pie & make it into something that could be served in the summertime.  All the ingredients for this are available year round, with the exception of the pumpkin, which was leftover from fall, canned of course. But you could even use sweet potatoes, as an alternative.  Needless to say, we feel in love with this ice cream.  I made it several days before the party & had such a hard time not taking the quart & sitting it in my lap & eating all of it, while watching a movie.  Somehow I was able to restrain myself, I didn't know I had it in me.      

2 cups heavy cream
1 1/2 cups half & half
3/4 cup brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree (sweet potatoes)
3 egg yolks
1 tsp vanilla extract

In a saucepan, over medium heat, combine cream, half and half, brown sugar, pumpkin pie spice & salt. Stir occasionally, until sugar is dissolved & mixture is almost boiling.  Meanwhile, in a separate bowl, whisk together pumpkin puree and egg yolks. Once cream is hot, slowly ladle it into the egg mixture, whisking constantly to temper the eggs. Once the hot cream is completely incorporated, transfer mixture back to the saucepan. Continue to cook over medium heat, until mixture thickens and coats the back of a spoon. Finally, stir in vanilla and remove from heat. Cover with plastic wrap and refrigerate several hours or overnight.
Pour refrigerated mixture into your ice cream maker and prepare according to ice cream maker directions.  Mine only took about 20-30 mins & then I placed it back in the freezer to firm up for several hours before serving.  *See how to make caramel sauce below*

Makes 1 1/2 quarts.

Salted Almond Caramel Sauce
1 cup sugar
1 cup heavy cream
3 tablespoons butter
1 tsp almond extract
1 1/2 tsp salt

In a mediuim sauce pan, over medium heat, add sugar & stir constantly still it reaches a caramel color (about 7-10 mins).  Careful not to splatter any of it on you, it get super hot.  Add cream slowly, it bubbles up when it hits the hot sugar but it's fun to watch.  Let it settle down then add more, until it's all incorporated.  Add butter & continue whisking til melted.  Add extract & salt.  Serve over ice cream.  

Big southern hugs, 


  1. I am loving your Christmas in July! Your Pumpkin Ice Cream dessert is so elegant, just right for Christmas or a July Christmas fantasy:)

  2. My son LOVES pumpkin pie! He would live on it if he could - so this is awesome! Thanks!

  3. I love anything with salted caramel;)

  4. This sounds super yummy! And as you know I have been on a Ice Cream Kick lately!

  5. The recipe sounds super duper delicious - and your party sounds like a blast! SO glad you shared...caramel is one of my MOST favorite flavors. MMMM!

  6. Oh goodness... I need this... Like really need this right this instant!!! Why oh WHY do I not have an ice cream maker?!?

  7. WOW..This looks so delicious! Thanks for sharing on the blog hop! Simple Gourmet Photography, Sherron


Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!