If you thought you liked regular old pumpkin ice cream, you'll love this variation. Nutty browned butter and a whorl of smoky Scotch makes this recipe rich and delicious. Perfect alongside that slice of pecan pie for the holidays.
Browned Butter & Scotch Pumpkin Ice Cream
1 cup pumpkin puree
1 tsp vanilla
5 T butter
3/4 cup packed brown sugar
1/2 tsp coarse salt
5 egg yolks
2 cups heavy cream, divided
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1 T Scotch
Whisk together pumpkin and vanilla. Chill for at least 3 hours, or overnight.
Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stir in brown sugar, spices, and salt. Whisk in 1 cup of the heavy cream.
Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks, whisking constantly. Return egg yolk mixture to sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Place remaining heavy cream in a large bowl with a fine mesh strainer over the top. Pour thickened custard through strainer into cool cream. Add pumpkin mixture and whisk to combine. Chill in refrigerator until cold (at least 3-4 hours or overnight).
Freeze in your ice cream maker according to manufacturer's instructions. Add scotch during the last few moments of churning.
Transfer to a freezer-safe container to store.
Get the full post Over at Burp!
1 cup pumpkin puree
1 tsp vanilla
5 T butter
3/4 cup packed brown sugar
1/2 tsp coarse salt
5 egg yolks
2 cups heavy cream, divided
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1 T Scotch
Whisk together pumpkin and vanilla. Chill for at least 3 hours, or overnight.
Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stir in brown sugar, spices, and salt. Whisk in 1 cup of the heavy cream.
Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks, whisking constantly. Return egg yolk mixture to sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Place remaining heavy cream in a large bowl with a fine mesh strainer over the top. Pour thickened custard through strainer into cool cream. Add pumpkin mixture and whisk to combine. Chill in refrigerator until cold (at least 3-4 hours or overnight).
Freeze in your ice cream maker according to manufacturer's instructions. Add scotch during the last few moments of churning.
Transfer to a freezer-safe container to store.
Get the full post Over at Burp!
1 comment:
Yum! I love anything butterscotch and pumpkin.
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