Subj : Top 10 Salted Caramel 03
To   : All
From : Dave Drum
Date : Sun Oct 08 2023 06:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pie Ice Cream With Salted Caramel Sauce
 Categories: I scream, Dairy, Sauces, Squash
      Yield: 6 servings
 
      3 lg Egg yolks
    3/4 c  (packed) brown sugar
      2 c  Heavy whipping cream
  1 1/2 c  Half & Half cream
      1 c  Canned pumpkin
      2 ts Pumpkin pie spice
      1 ts Vanilla extract
    1/2 ts Salt

MMMMM--------------------SALTED CARAMEL SAUCE-------------------------
      1 c  Sugar
      1 c  Heavy whipping cream
      3 tb Butter; diced
  1 1/2 ts Salt
      1 ts Almond extract
 
  In a large heavy saucepan, whisk egg yolks and brown
  sugar until blended; stir in heavy cream. Cook over low
  heat until mixture is just thick enough to coat a metal
  spoon and a thermometer reads at least 160-|F/71-|C,
  stirring constantly. Do not allow to boil. Remove from
  heat immediately.
  
  Quickly transfer to a large bowl; place bowl in a pan of
  ice water. Stir gently and occasionally for 2 minutes.
  Stir in Half & Half, pumpkin, pie spice, vanilla and
  salt. Press plastic wrap onto surface of custard.
  Refrigerate several hours or overnight.
  
  Fill cylinder of ice cream maker no more than two-thirds
  full; freeze according to manufacturerrCOs directions.
  (Refrigerate any remaining mixture until ready to
  freeze.) Transfer ice cream to freezer containers,
  allowing headspace for expansion.
  
  Freeze until firm, 2-4 hours.
  
  FOR CARAMEL SAUCE: In a large heavy saucepan, spread
  sugar; cook, without stirring, over medium-low heat
  until it begins to melt. Gently drag melted sugar to
  center of pan so sugar melts evenly. Cook, without
  stirring, until melted sugar turns a medium-dark amber,
  5-10 minutes. Immediately remove from heat, then slowly
  stir in cream, butter, salt and almond extract. Serve
  with ice cream. Refrigerate leftover
  
  Angie Stewart, Memphis, Tennessee
  
  Makes: 1-1/2 quarts ice cream and 1-1/4 cups sauce
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You can't get butter from a chicken no matter how hard you try.
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