Update: This recipe and all my others have now been converted to a traditional printer/browser friendly format, but I’m leaving the original intro for posterity.
I’ve not done a great job of keeping my promise to keep this blog updated. Other commitments continue to make keeping a consistent content schedule difficult. But I’ve continued to have a lot of fun experimenting with dishes and formats. I’ve been live-streaming on Twitch semi-regularly, recording the Omnigamers Club Podcast every couple of weeks, and trying to get back into the routine of posting traditional review videos.
I’m still zeroing in on the best way of making my food content engaging and relevant and one thing I’ve been meaning to try for a while, is to create recipes to share my creations. Board Game Feast has always been about sharing, starting with my friends on games day, before I even had thoughts of posting it online. Now I’d love to inspire others to bring some flair to their games/dining table to share with your own family and friends and create lasting memories
I’m still looking into the best format for this. WordPress sadly doesn’t seem to like the traditional printer-friendly recipe and I need to do some research before spending money on a better system – let me know if you have any suggestions! For now I’ve created a recipe-book style graphic that will be hosted here.
I’ll keep this short to avoid the classic pre-recipe essay but let me know if this is something you’re interested in. Is there one of my previous creations you’d like to see a recipe for?
I’m starting off with some ice cream to beat the summer heat and pair with Chip Theory Games’ latest offering, Burncycle!
Pumpkin Ice Cream with Burnt Caramel
Equipment
- Ice-cream maker
Ingredients
Burnt Caramel
- 1 cup (200g) White Sugar
- ½ cup (120g) Heavy Cream
- 3 tbsp (60g) Corn Syrup
- 4 tbsp (55g) Butter cubed
Pumpkin Ice Cream
- 1 cup (270g) Pumpkin Puree NOT pumpkin pie filling
- 1 cup (225g) Whole Milk
- 1 ½ cups (340g) Heavy Cream
- 2 tsp Pumpkin Spice1
- 1 pinch Kosher Salt
- 1 tbsp Vanilla Extract
- 3 Egg Yolks
- ½ cup White Sugar 100g
- ½ cup Brown Sugar 106g
Instructions
Caramel
- Heat the sugar in a saucepan over medium heat, stirring until melted (be cautious with hot sugar and steam). Stir gently if it starts to bubble or foam. Leave the sugar over heat undisturbed until it turns deep brown and starts to smoke then remove the pan from heat.
- Gently pour in the corn syrup and cream and stir until fully incorporated. Use an oven mitt in case of excessive foaming.
- Add butter one cube at a time and stir gently until fully incorporated
- Transfer caramel to a jar and allow it to cool at room temperature2
Ice Cream
- Combine pumpkin, milk, cream, spice, salt and vanilla in a medium pot. Bring to a boil over medium heat, stirring regularly, then remove from heat.
- Whisk together the egg yolks, sugar, and brown sugar in a medium bowl
- Whisking constantly, slowly pour half the pumpkin mixture into the egg yolk mixture, then return the combined mixture to the rest of the pumpkin in the pot.
- Heat the mixture over medium heat, stirring regularly until it it reachs 170℉ and starts to thicken. Remove from heat
- Transfer mixture to a bowl, and cover with cling wrap touching the surface of the liquid. Refrigerate for 2 hours.
- Churn the mixture with your ice-cream maker as per it's instructions. In the final minute, drizzle in half of the caramel. You want ribbons without over mixing it.
- Transfer to a container and freeze overnight. Serve with the remaining caramel
Notes
- Why not just use pumpkin pie filling? I don’t recall my past self’s logic, I’m actually going to experiment with that and will update accordingly. You’re welcome to but proceed with caution, and obviously, don’t include the pumpkin spice for this recipe.
- Do not put the jar of hot caramel in the fridge or it will likely shatter.
