Ingredients
- Pumpkin Ale Ice Cream
- 8 oz Pumpkin Ale
- 15 oz can organic pumpkin puree
- 1/4 cup brown sugar
- 1 Tablespoon white granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 cups 2% or whole milk
- 2 cups heavy cream
- 6 egg yolks
- 3/4 cup packed light or golden brown sugar
- 1 1/2 teaspoons pure vanilla extract
- pinch of salt
- Cinnamon Caramel Sauce
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Profiteroles
- 1 cup water
- 1/3 cup unsalted butter
- 1/2 teaspoon salt
- 2 Tablespoons brown sugar
- 1 cup all purpose flour
- 2 extra large eggs
- 1/2 teaspoon vanilla extract
- 1 egg slightly beaten with a splash of water for egg wash
Preparation
Step 1
In a small sauce pan reduce beer by half (4oz) over low/medium heat for approximately 10 minutes- chill
In a small sauce pan combine pumpkin puree, sugars, salt and pumpkin pie spice
Cook mixture over low heat until thickened about 8-10 minutes
Remove from heat and chill
In a medium sauce pan warm milk and cream to a scald
In a medium bowl combine yolks, sugar, vanilla, and salt- mix well
Slowly in a steady stream, whisk warm cream mixture into eggs until combined - transfer back to sauce pan
Continue to cook over low/medium heat stirring constantly with a wooden spoon , for approximately 10-15 minutes. Cream will thicken slowly and is done when it evenly coats the back of the wooden spoon or thermometer reaches 180 degrees.
Remove the sauce pan from the heat and pour the ice cream through a fine mesh strainer into a glass or plastic storage container
Allow to cool slightly then lay plastic wrap over the top of the ice cream and chill completely
Once chilled add in chilled beer concentrate and mix well.
Pour the chilled ice cream in an ice cream machine according to manufacturer's directions
Place ice cream into a freezer storage container and carefully fold in the pumpkin puree- careful not to over mix.
Cover the ice cream with plastic wrap, touching the ice cream to prevent a skin from forming and freeze.
Cinnamon Caramel Sauce
Mix the water and sugar in a medium (very clean) heavy-bottomed saucepan.
Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut amber brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.
Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
Turn off the heat. Stand back to avoid splattering and slowly add the cream , vanilla, salt, and cinnamon. Don't worry - the cream will bubble violently and the caramel will solidify slightly.
Simmer over low heat; whisking constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
Profiteroles
Preheat a convection oven to 450 degrees
Adjust the oven rack to the middle of the oven
Line a baking sheet with parchment paper
In a medium sauce pot bring water, butter, salt and sugar to a low boil
Add in flour and stir until mixture comes together and begins to roll into a ball and becomes shiny
Turn off heat and continue to cook, stirring for an additional 2 minutes
Remove from heat and allow to cool
Once cooled but still warm stir in eggs and vanilla one at a time until incorporated, ( you may use a mixer or stir by hand) at first the dough will be sticky and separated, keep mixing until the dough is completely combined
Place dough into a pastry bag fitted with a medium star tip
In a clockwise motion make a at 3 inch circle with the dough onto the parchment paper, continue around the top one full circle, ending at the top. From the bottom to the top there should be two full rings and the top.
With a clean pastry brush gently brush on egg wash
Place the profiteroles into the oven and set a timer for 10 minutes
Reduce the oven temperature to 350 and cook for an additional 15 minutes
Turn the oven off
Remove baking sheet from the oven and turn the profiteroles onto their sides- poke the bottoms with a toothpick to release extra moisture and place back into the off oven to dry out for and additional 15 minutes
To serve cut profiteroles in half and fill with scoops of ice cream.
Serve with caramel sauce.
Profiteroles can be frozen for up to 3 months and also stored in an airtight container for up to a week.