Pumpkin Toffee S’mores Ice Cream

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Geez, is it just me or does anybody else get a serious craving for ice cream during the winter? Hahaha I know it’s strange but I occasionally do now and then. I wouldn’t mind eating ice cream near the fireplace, however, if you are talking about eating ice cream outdoors . . . well . . . let’s just say that I won’t be there when you do. This pumpkin ice cream recipe has been kicked up a notch by the addition of flavors to make it even more delectable and flavorful! Pumpkin, toffee, and S’mores? Yes please! If you do not own an ice cream machine, you just simply have to roll up your sleeves and follow these additional steps to making ice cream. After you have gone throught the process of mixing all of the ingredients, go ahead and pour your ice cream mixture in your container and freezer for about 1-2 hours. Take the container out and whip the dickens out of it with a whisk. Put it back into the freezer and repeat this process 3-4 times or until your ice cream starts to nicely thicken up and becomes firm. Why are you doing this? Well, you definetely do not want to be eating those annoying ice crystal chunks every time you take a bit now do you?? If you are the kind of person who likes that stuff then . . . Happy Eating~ 🙂

Pumpkin Toffee S'mores Ice Cream

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups wholle milk
  • 3/4 cup granulated sugar, divided
  • 4 large egg yolks
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • 1/2 cup Heath toffee bits
  • 1/4 cup mini chocolate chips
  • 1/2 cup mini marshmallows

Directions:

  1. Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  2. In a medium saucepan over medium heat, heat the milk, cream, and 1/2 cup sugar, stirring occasionally until steam appears and the liquid is hot (175 degrees) about 5 minutes.
  3. When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
  4. Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and whisk in the cinnamon, salt, pumpkin puree and vanilla. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
  5. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream, about 20 minutes. Add the bourbon, toffee bits, mini chocolate chips, and marshmallows during the last minute of churning. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.

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