I Don’t Think I’ve Ever Said This, But….

September 3, 2012 in Dessert, Pretty Pictures, Recipes, Sweet

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I am NOT ready for Fall. I seriously don’t think I have EVER said that! I normally LOVE Fall. The crisp air, the smell of the leaves, the anticipation of that first snow fall that doesn’t stay for more than a few hours. Every year I have anxiously anticipated this glorious season. After all, my boys and my husband were born in the Fall, I was married in the Fall. It really is a magnificent season. But this year, I really just want a little more warm sun, a little more swimming, a few more lazy days, a few more festivals. I can wish all I want. Fall is coming. This year, I will welcome it, but I will also hang on to summer for as long as I can. I have decided on a compromise. What says Fall more than pumpkin pie? And Summer? ICE CREAM! So therefor I bring to you, cue the trumpets…. Pumpkin Latte Ice Cream with Salted Whiskey Caramel. Now, I know it isn’t a completely new concept, but I think what I have created is amazing. It is thick, creamy, cold, but with a warm fuzzy feeling. It is awesome. I am proud. So here is my compromise to Autumn coming soon. Fall flavored ice cream.
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Pumpkin Latte Ice Cream with Salted Whiskey Caramel Swirl

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Pumpkin Latte Ice Cream with Salted Whiskey Caramel Swirl
Serves 12
Prep time 30 minutes
Cook time 4 hours
Total time 4 hours, 30 minutes
Allergy Egg, Milk
Meal type Dessert
Cold and creamy and full of fall flavor, pumpkin latte ice cream is taken over the top with the salted whiskey caramel swirled in.

Ingredients

  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups half & half
  • 1 1/2 cup heavy cream (divided)
  • 2/3 cups pumpkin puree
  • 1/2 cup cup coffee grounds (rough grind)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 2 packets Via Dark Roast instant coffee
  • 3/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon sea salt
  • 1 recipe salted whiskey caramel

Directions

1. In a medium sized heat resistant bowl, whisk together the eggs and vanilla extract. Set aside.
2. In a medium sized pot, whisk half & half, 1 cup of heavy cream, pumpkin puree, coffee grounds, cinnamon, allspice, nutmeg, instant coffee, sugars and salt over medium heat until steaming (don’t let it come to a boil). Be sure to whisk constantly. Remove from heat, cover and allow to steep for about 20 minutes. Strain through fine mesh sieve into a clean bowl.
3. Pour a bit of the strained, hot half & half mixture into the eggs while whisking constantly. This will bring your eggs up to the right heat without scrambling them. Return egg mixture and remaining half & half mixture back to the pot and bring back to a simmer while stirring constantly. The mixture will thicken. Don't let it boil or the egg might curdle. yuck
4. Place a fine mesh strainer over a large measuring cup (at least 4 cups). Pour batter into the strainer and stir and press the batter through the strainer. Add the remaining cream, cover and refrigerate for at least 4 hours, until cold.
5. Prepare according to ice cream maker’s directions.
6. Just before freezing to ripen, layer about 1/3 of the ice cream on the bottom. Top this with about a cup of your caramel sauce. Top that with a little more than 1/2 of the remaining ice cream, top with another cup of caramel, then top with the remaining ice cream. Swirl roughly with a knife, cover and freeze.

Sea Salted Whiskey Caramel

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Serves 8
Prep time 20 minutes
Allergy Milk
Meal type Beverage, Condiment, Dessert
Creamy caramel is complimented beautifully by the rich, deep warmth of whiskey and accented by course sea salt.

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 2/3 cups heavy cream
  • 4 tablespoons unsalted butter (cold and cubed)
  • 3 tablespoons good quality whiskey
  • 2 teaspoons course sea salt

Directions

1. In heavy bottomed pot, combine sugar and water and bring to a boil, stirring until the sugar is disolved. Cover with a lid and allow the steam to wash the sides of the pot clean of any sugar crystals that may have stuck to the side. This should only take 2 minutes.
2. Uncover the pot and allow to boil without stirring until the sugar turns dark amber. Be very careful, it will turn from a beautiful caramel amber color to burnt in seconds. DON'T leave the sugar unattended.
3. As soon as it is ready, remove from the heat and add the cream. Be careful, it will steam violently. Stir and add the butter. Stir until it is smooth and creamy. Add the whiskey and course sea salt, stir and set aside to cool

Be good sweet readers :) But not too good! That’s boring. ;)

 

 

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