SMASHED PUMPKIN ICE CREAM WITH SPICED SALTED CARAMEL SWIRL

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Okay friends! I know I have pretty much exhausted ALL pumpkin recipes, but just incase you had a few slices left over from thanksgiving or needed one more opportunity to eat pumpkin pie here it is! Using store bought ice cream, your favourite pumpkin pie and a quick spiced caramel, you are lookin’ at a DELICIOUS ice cream to fill your freezer!

MAKES 2 Loaf Pans of Ice cream

PREP TIME: 15 MINUTES

COOK TIME: 10-15 MINUTES

INGREDIENTS

For the Ice Cream


1 SMALL PUMPKIN PIE ( STORE BOUGHT OR HOMEMADE- CHECK OUT MY FAV PUMPKIN PIE RECIPE HERE)

2 CONTAINERS OF SOFTENED VANILLA ICE CREAM 1.66 L EACH (I LIKE THE BREYERS VANILLA ICE CREAM)


For the Spice Salted Caramel

1 CUP SUGAR

1/4 CUP WATER

1/2 CUP BUTTER

1/2 CUP HEAVY CREAM

1 TSP SALT

1/2 TSP CINNAMON

1/4 TSP GINGER

1/4 TSP NUTMEG

1/4 TSP ALL SPICE

1/4 TSP GROUND CLOVES

PREPARATION FOR THE ICE CREAM

  1. Take two loaf pans and line with cling film.

  2. Place softened vanilla Ice cream in a large bowl, mix with a wooden spoon to ensure all is the same consistency.

  3. Smash pumpkin pie, and fold into the ice cream (break it in as big or as little chunks as you like!) Set aside.


PREPARATION FOR THE SPICED CARAMEL

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  1. Place sugar and water into a medium heavy bottomed saucepan. Stir to combine, and place over medium heat to allow sugar to fully dissolve. Once sugar has dissolved, increase temperature to high heat and allow the sugar to start bubbling and caramelizing.

  2. Once the sugar mixture has become a deep amber caramel colour, remove from heat and whisk in softened butter in 2-3 inclusions. NOTE* BE CAREFUL as the caramel tends to spit!

  3. Once the butter is fully combined, whisk in the heavy cream in two inclusions, Whisk until smooth! Let cool for 10 minutes or until the caramel in just barely warm but still fluid.

  4. Drizzle the caramel into the ice cream, and gently fold to ensure even distribution of the caramel ribbons throughout the ice cream. Pour the ice cream into the lined loaf pans and place in the freezer for 2-3 hours or until fully set.

  5. Remove from the freezer 10-15 minutes prior to serving to allow for smooth scoopin! ENJOY!


    P.S. Guys I am SO excited you are giving my recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!