Pumpkin Pie Ice Cream with Bourbon and Spiced Praline Pecans
Anne Danahy | Craving Something Healthy
of kosher salt
can pumpkin puree
plus 1 teaspoon cornstarch
packed brown sugar
organic corn syrup
or 3 tablespoons plain bourbon mixed with 1 teaspoon vanilla extract
Preheat oven to 300 degrees.
In a large saute pan, melt sugar, water, salt and cayenne pepper on medium-high heat until sugar is dissolved.
Add nuts to pan, and stir until they are well coated.
Reduce the heat to medium-low, and cook until all liquid is evaporated.
Spread nuts onto a baking sheet, and bake for 30 minutes, tossing once or twice so they roast evenly.
Remove from oven and let cool completely before storing in an airtight container.
Combine pumpkin, cloves, cinnamon, nutmeg and allspice in a large mixing bowl and set aside.
Combine 1 tablespoon of the milk with the cornstarch in a small bowl, and stir well to make a slurry. Set aside.
Combine cream cheese and salt in a small bowl and mix well. Set aside.
In a large saucepan, combine remaining milk, cream, brown sugar and syrup. Bring to a boil over medium-high heat, and boil for 4 minutes.
Remove from heat, and stir in cornstarch slurry.
Return mixture to a boil to thicken, about 1 minute.
Remove from heat, and mix a few tablespoons of the hot mixture into the cream cheese and salt. Stir well until smooth with no lumps. Add this back to the pot of hot milk and cream.
Add Bourbon Vanilla to the hot cream mixture.
Gradually whisk the hot cream mixture into the pumpkin puree with spices. Whisk well to combine.
Cover the bowl with plastic wrap or a lid, and refrigerate until cool, at least 3 hours or overnight.
When ice cream mix is completely cool, pour it into the frozen canister of an ice cream maker, and churn until thick and creamy, about 30 minutes.
While ice cream is churning, chop about 3/4 cup of the reserved spiced pecans. Stir these into the ice cream after it is completely churned.
Transfer the ice cream to a 2 quart container, press a sheet or parchment paper on the surface, seal with an airtight lid, and freeze for at least 4 hours.
Recipe is adapted from Jeni's Splendid Ice Creams At Home