Sunday, October 6, 2013

Pumpkin Pie Ice Cream

Whew, it is hot here in Florida this week.  We are getting that last summer blast before things cool down for fall.  I'm still on the pumpkin bandwagon but baking has been out of the question since it's been just too hot to have the oven turned on.  Menchies, my favorite frozen treat,  just introduced a pumpkin frozen yogurt.  Of course I was first in line this week to check it out.  It's very tasty and it reminded me that I have an ice cream maker stashed away somewhere.
Ah, pumpkin ice cream--I've been dreaming of you!  The spinner thing has been in the freezer all week ready to go.  This is my not so low fat version of frozen pumpkin pie.  Complete with crumbled ginger snaps and a drizzle of drunken caramel sauce.  YUM!
Okay, before we go any further I will admit that I totally took a short cut with the gingersnaps.  I normally avoid purchased refrigerated cookie dough with one exception:  The Immaculate Baking Co Ginger Cookie Dough.  I find it in the dairy/yogurt/butter section, on the bottom rack under the fancy big name cookie dough makers.  It's organic and pretty much as close to homemade tasting as you can get.  The Ginger Cookie is very spicy.  Just how I make them (eh, when it's not so hot that is!). 

Yield: 6 cups
1/2 C brown sugar
1/2 C corn syrup, light
5 egg yolks
1 TBL corn starch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1C half and half
1 15oz can of pumpkin
1C heavy cream
1 tsp vanilla
1.  Whisk together brown sugar, egg yolks and corn syrup. Then beat in cornstarch, cinnamon, nutmeg and ginger.  Set aside.
2.  Bring half and half to a simmer.  Slowly temper the half and half into the egg and sugar mixture.
3.  Return entire mixture to pan and whisk constantly over low heat until custard thickens slightly.
4.  Remove from heat and beat in canned pumpkin.
5.  Strain into a clean bowl and let the custard cool slightly.
6.  Add heavy cream and vanilla.
7.  Cover and refrigerate until cold.
8.  Freeze in your ice cream machine according to the manufacturer's instructions.  When finished fold in crushed ginger snaps (I used about 1 cup) and caramel sauce.
9.  Freeze at least two hours.
Yield = 1 1/2 Cups
4 1/2oz sugar
2 TBL water
3oz corn syrup
1C heavy cream
2 TBL RumChata
1.   In saucepan combine sugar and water.  Adjust the amount of water if needed so the mixture resembles wet sand. The more water you add the longer it will have to cook so go easy.....unless you have that kind of time.

2.  Add corn syrup.

3.  Stir once and only once, then boil to 320F (or desired color).  I don't usually bother with a thermometer but opt instead to judge the doneness by the color.  Be sure to watch closely as this can go from a wonderful amber color to burned brown in seconds.

4.  Add cream, carefully. If you get a hard candy like clump in the middle of your caramel don't worry.  Just move the pan to low heat and stir until it dissolves. When smooth, add the RumChata.

5.  Cool and store in refrigerator.