Pumpkin Ice Cream with Burnt Caramel

After a day of hacking megacorps with ice breakers, take the heat off with this tasty ice cream

Course Dessert

Keyword dessert, Ice cream

Prep Time 1

Cook Time 2 30

Servings 8

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

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

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.