Pumpkin Pie Ice Cream with Salted Caramel Sauce

My ice cream version of southern pumpkin pie is super creamy with just the right balance of cozy spices.

Prep: 30 min. + chilling Process: 20 min. + freezing Makes: 11/2 qt. (11/4 cups sauce) 3 large egg yolks

3/4 cup packed brown sugar 2 cups heavy whipping cream 11/2 cups half-and-half cream 1 cup canned pumpkin

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1/2 tsp. salt SALTED CARAMEL SAUCE 1 cup sugar

1 cup heavy whipping cream 3 Tbsp. butter, cubed

11/2 tsp. salt

1 tsp. almond extract

1. In a large saucepan, whisk yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until a thermometer reads 160°-165°, stirring constantly. Do not allow to boil. Remove from heat immediately.

2. Transfer to a bowl; place bowl in a pan of ice water. Stir gently for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface. Refrigerate several hours.

3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

4. For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber color, 5-10 minutes. Immediately remove from heat; slowly stir in cream, butter, salt and almond extract. Serve with ice cream.

½ cup ice cream with 4 tsp. sauce: 410 cal., 29g fat (18g sat. fat), 137mg chol., 455mg sod., 35g carb. (34g sugars, 1g fiber), 4g pro.