Accidents aren’t always a bad thing. Let me explain.
I started by making a pumpkin caramel sauce to go ON TOP of vanilla bean ice cream and envisioned finishing it off with crumbled pie crust sprinkled on top. Like a deconstructed pumpkin pie a la mode. Awesome, right?!?!
But after I made the pumpkin caramel and realized I didn’t have any vanilla ice cream or the desire to make pie crust… I all of a sudden had this idea to use it IN ice cream, instead of ON ice cream. So I set the caramel aside to cool, then made an unflavored (not even sweet) custard base. Can it even be called a custard since it wasn’t sweet? I don’t know. I mixed the ‘custard’ and the pumpkin caramel together, chilled it, churned it, and voila, the most ah-freaking-mazing ice cream, of my life! Ok, that could be a stretch, but maybe not. A very happy accident that turned out to be one of my new favorite ice cream flavors.
The caramel pairs so well with the warm pumpkin pie spices. I can’t even imagine making this WITHOUT making the caramel first, it just wouldn’t even compare. The addition of the actual pumpkin is really just to be able to justify eating this for dinner to satisfy my vegetable serving. Ok fine, and also to be able to call it ‘pumpkin’ ice cream, otherwise it would just be caramel spice ice cream. Which would be fine too. In fact, that would be amazing. I gotta get on that!
I plan on making many batches of this ice cream this fall. Forget pumpkin pie, pumpkin bread, or whatever other way you traditionally like to use pumpkin, caramel pumpkin ice cream is where it’s at!