Pumpkin Pie Ice Cream with Salted Caramel Sauce

Pumpkin pie is the appropriate southern comfort meals that everyone has on their table on the vacations, however absolutely, I need those comfy flavors any time of yr. This ice cream has simply the right stability of spices and no matter when you make it, you will find yourself surrounded inside the warm temperature and love that pumpkin pie has to provide. —Angie Forester, Memphis, Tennessee

INGREDIENTS

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 1/2 teaspoon salt
• 3 large egg yolks
• 2 cups heavy whipping cream
• 1-1/2 cups half-and-half cream
• 3/4 cup packed brown sugar

SALTED CARAMEL SAUCE:

• 1-1/2 teaspoons salt
• 1 cup sugar
• 1 cup heavy whipping cream
• 1 teaspoon almond extract
• 3 tablespoons butter, cubed

INSTRUCTIONS

1. In a big heavy saucepan, whisk egg yolks and brown sugar until combined; stir in heavy cream. cook over low heat till combination is just thick enough to coat a metallic spoon and a thermometer reads at the least 160°, stirring constantly. Do no longer allow to boil. take away from warmth right now.
2. speedy transfer to a large bowl; area bowl in a pan of ice water. Stir lightly and occasionally for two minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto floor of custard. Refrigerate several hours or in a single day.
3. Fill cylinder of ice cream maker no greater than -thirds complete; freeze in keeping with manufacturer’s directions. (Refrigerate any ultimate mixture till prepared to freeze.) switch ice cream to freezer packing containers, permitting headspace for expansion. Freeze till firm, 2-4 hours.
4. For caramel sauce, in a big heavy saucepan, unfold sugar; cook dinner, without stirring, over medium-low heat till it begins to soften. lightly drag melted sugar to center of pan so sugar melts calmly. cook, without stirring, till melted sugar turns a medium-dark amber, 5-10 minutes. without delay put off from warmness, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftovers.