Pumpkin Cheesecake Ice Cream | Mix and Freeze Recipe (No cooking needed!) Bonus: Salted Caramel Sauce
Pumpkin Cheesecake Ice Cream is silky, sweet, and redolent with fall flavours like pumpkin, cinnamon, ginger, nutmeg and cloves. It's just what you need to get through the occasional freakishly hot days of early fall! There's no cooking necessary to make the ice cream base either! Top it with the bonus Salted Caramel Sauce or some seriously habit forming Salted Pepita Brittle and you'll be in heaven!
Author Rebecca Lindamood
To Make the Pumpkin Cheesecake Ice Cream:
1can pumpkin IMPORTANT! Do not use pumpkin pie filling15 ounce
1can evaporated milkwell shaken
1brick 1/3 less fat cream cheese8 oz, or regular cream cheese, softened to room temperature
NOTE: You will need a candy makingthat goes over 350°F, deep fry, or instant read thermometer for this!
6tablespoonsUNSALTED butterstill cold, cut into 1/2-inch cubes **See Notes
1teaspoonflaky sea salt
Add the pumpkin, evaporated milk, cream cheese, raw sugar, cinnamon, ginger, nutmeg, allspice and clove to the carafe of a blender (or the work bowl of a food processor fitted with a metal blade.) Process on high until smooth, stopping to scrape down the sides as needed. When it is perfectly smooth and evenly blended, add the heavy cream and pulse until it is evenly mixed into the pumpkin puree but not longer. You don't want to turn the cream to butter!
Pour into your ice cream maker and freeze according to manufacturer's instructions. It will be the texture of soft serve when it is done in the ice cream maker. You can either serve as is, or pack into a freezer safe container with a tight fitting lid and put into the freezer until firm, about 3 hours.
Pour the sugar into a clean, dry, heavy-bottomed saucepan (of at least 2 quarts capacity) over medium high heat. Use a whisk to keep stirring it as it begins to melt from the heat. Continue whisking slowly until all the sugar has melted and the temperature reaches 350° on an instant read or candy making thermometer. Remove the thermometer and add the butter cubes, whisking until they're fully melted and incorporated. Don't worry if the sugar clumps, it will loosen back up and melt again.
Remove the pan from the heat and slowly drizzle in the heavy cream while still whisking until it's fully mixed in. This will bubble up and look threatening when you do this. This is when you're grateful you didn't use a smaller pan than I specified!
Whisk in the sea salt flakes until even, then pour into a clean jar with a tight fitting lid. Refrigerate until thickened. The Salted Caramel Sauce stores well for up to two weeks.