Description
This Caramel Pumpkin Ice Cream is the perfect fall treat that combines the rich flavor of caramel with the comforting sweetness of pumpkin. The creamy texture, spiced with cinnamon and topped with crunchy peanuts and pistachios, makes this homemade ice cream an indulgent and seasonal dessert that everyone will love.
Ingredients
For the Caramel Sauce:
1/4 cup granulated sugar (50g)
1 tbsp water (10g)
1/4 cup whipping cream (50g, warm)
1g salt
1/2 tbsp unsalted butter (7.5g)
For the Pumpkin Ice Cream:
8.8 oz pumpkin (250g)
1 & 3/4 cups milk (420g)
1/4 cup whipping cream (55g)
3 tbsp granulated sugar (35g)
1/2 tsp salt (2.5g)
3 egg yolks (pasteurized egg)
1 tbsp cornstarch (7.5g)
1 tsp ground cinnamon (2.5g)
For Toppings:
Chopped peanuts
Chocolate sauce
Crushed pistachios
Instructions
- Prepare the Caramel Sauce:
- In a saucepan, add 50g of sugar and 10g of water. Heat on low heat, stirring occasionally, until the mixture turns brown and caramelized.
- Once the sugar mixture is brown, turn off the heat and carefully pour in the warm whipping cream (45-50°C), mixing well. Add the butter and 1g of salt, continuing to mix until smooth and fully combined.
- Prepare the Pumpkin:
- Peel the pumpkin and cut it into chunks. Steam over medium-high heat (about 15 minutes) or microwave until the pumpkin is fully cooked and tender.
- Make the Ice Cream Base:
- In a saucepan, combine the milk, whipping cream, sugar, and salt. Heat on low until it reaches 70-80°C, or until small bubbles appear around the edges.
- Mix the cornstarch and egg yolks in a separate bowl, then gradually add the warm milk mixture while whisking constantly.
- Once the pumpkin is cooked, blend it with ground cinnamon, caramel sauce, and half of the egg-milk mixture. Add the remaining egg-milk mixture and mix well. Sift to ensure smooth texture.
- Churn the Ice Cream:
- Pour the pumpkin mixture into the ice cream maker’s bucket. Turn on the machine, select the “ice cream” mode, and set the timer to 50 minutes.
- Once the ice cream is churned, freeze it for 3 hours to firm up.
- Serve:
- Scoop the caramel pumpkin ice cream into bowls or cones. Drizzle with chopped peanuts, chocolate sauce, and crushed pistachios. Serve and enjoy!
Notes
- Use coconut milk or almond milk for a vegan version.
- Top with caramel drizzle, crushed graham crackers, or cinnamon for added flavor.
- Add bourbon or vanilla extract for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
