Categories: Desserts

Ingredients

• 3 large egg yolks
• 3/4 cup packed brown sugar
• 2 cups heavy whipping cream
• 1 1/2 cups half-and-half
• 1 cup canned pumpkin
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt
• Salted Caramel Sauce:
• 1 cup sugar
• 1 cup heavy whipping cream
• 3 tbsp. butter, cubed
• 1 1/2 tsp salt
• 1 tsp almond extract

Directions

1. In a large saucepan, whisk yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until a thermometer reads 160-165 degrees, stirring constantly. Do not allow to boil. Remove from heat immediately.

2. Transfer to a bowl; please bowl in a pan of ice water. Stir gently for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla, and salt. Press plastic wrap onto surface. Refrigerate several hours.

3. Fill cylinder of ice cream maker no more than two-thirds full; freeze as directed. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

4. For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low head until it begins to melt. Gently drag melted sugar to center of pan to sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber color, 5-10 minutes. Immediately remove from heat; slowly stir in cream, butter, salt and almond extract. Serve with ice cream.

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