PUMPKIN SEA SALT CARAMEL ICE-CREAM (Vegetarian)
SO.....WELCOME! I could NOT have chosen a more decadent and delicious holiday inspired recipe to open up my blog with. If you're ready.....come on along and be inspired!!!!
This recipe I created is
BURSTING WITH P U M P K I N FLAVOR
PERFECT FOR THE HOLIDAYS
Back when I was a child, I just LOVED the smell of the holiday season. That smell always included pumpkin!
We grew our own pumpkins and would make our own pumpkin puree (which was then used later for delicious goodness in the form(s) of muffins, pies, cakes, coffee cakes,butter, frosting, bread and stews.)
I always enjoy simple and straight forward recipes, so here it is. Please let me know if you end up trying it out, I love feedback!
PUMPKIN SEA SALT CARAMEl
1.5 Cups Organic Pumpkin Puree
2 Tsp. Organic Vanilla Extract
1 1/2 cups Organic Heavy Cream
1/2 Cup Organic Whole Milk
3/4 Cup Coconut Sugar (not in liquid form!)
5 Organic Egg Yolks
2 Tsp. Organic Ground Cinnamon
1/4 Tsp. Organic Ground Nutmeg
1/2 Tsp Pink Himalayan Salt
1/2 Cup Sea Salt Caramel (store bought or homemade)
1 Tbs. Bourbon (OPTIONAL)
In a 2-quart saucepan using medium heat, whisk together 1 cup Cream, 1/2 Cup Milk along with 1/2 cup of the coconut sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, nutmeg, salt and both the remaining 1/2 cup cream and remaining 1/4 cup coconut sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk approximately 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly! Make sure to keep the custard at a low simmer, until it is thick enough to coat the back of the spoon (nape) approximately 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool (aka: Ice bath). Whisk the pumpkin and vanilla into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the pumpkin custard to ice cream maker and freeze according to your ice cream makers instructions. Add the sea salt caramel within the last 3-5 minutes, then add the bourbon during the last minute of churning for a delicious holiday punch! Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.