Pumpkin Butterscotch Sundaes
Made with pumpkin ice cream, homemade butterscotch sauce, and a streusel topping, these pumpkin butterscotch sundaes are a sweet fall treat.
By Yankee Magazine|Oct 10 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanPastry chef Matthew Jauck likes to serve these pumpkin butterscotch sundaes with slices of candied pumpkin that he makes from edible varieties such as Baby Pam and Fairy Tale, but it’s equally delicious with an easy-to-make graham cracker streusel topping.
To save time, you can make these delicious sundaes with store-bought pumpkin ice cream. That will bring the total prep time down to just 45 minutes.
Yield:
8Ingredients
2 cups whole milk
2 cups heavy cream
1 1/2 cups granulated sugar
9 large egg yolks
1 cup pumpkin purée (not pumpkin pie filling)
1/2 teaspoon table salt
Instructions
First, make the ice cream: In a medium-size saucepan, bring milk and cream to a gentle simmer, then remove from heat. Meanwhile, beat egg yolks with sugar until pale and fluffy, about 3 minutes.
Pour 1/2 cup hot cream into egg mixture, whisking as you go; then transfer it all back into pot to create a loose custard. Heat custard over low heat, stirring continuously, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably).
Remove from heat, stir in pumpkin purée and salt, and pour through a strainer. For best results, chill in refrigerator until very cold, preferably 6 to 12 hours. For faster results, stir over a bowl of ice.
Once mixture is chilled, it should register between 35° and 40° on an instant-read thermometer. Pour into ice cream maker, leaving 1 inch at top to allow for expansion; prepare according to freezer instructions. For firmer texture, chill in freezer at least 3 hours.
