By June Naylor
Photos by Ralph Lauer
Ever since Melt Ice Creams rolled out a special Pumpkin Ice Cream Pie last Thanksgiving, we’ve been craving another slice. Ice cream maven Kari Crowe-Seher made good on her promise to bring the treat back this season, and even tells us how to prepare one at home — so break out the ice cream machine. Great for making in advance, this pie requires a night in the fridge and a night in the freezer for the ingredients to chill and solidify. Be assured, it’s worth the wait.
Pumpkin Ice Cream Pie
- Pumpkin ice cream, recipe follows
- Cream cheese icing, recipe follows
- 1 premade graham cracker crust (9-inch), baked at 375 degrees for about 8 minutes until golden brown
- Salted caramel sauce of your choice
Pumpkin ice cream In medium heatproof bowl, whisk 6 large egg yolks with 1 teaspoon pumpkin pie spice and 6 tablespoons brown sugar; set aside.
In nonreactive saucepan, stir together over medium heat until steaming: 2 cups heavy cream, ½ cup 2 percent milk, ½ teaspoon kosher salt and 6 tablespoons brown sugar.
Very slowly, whisking constantly, pour 1 cup hot cream mixture into egg mixture. Pour tempered egg mixture back into the pot with remaining cream mixture. Stir over medium heat until spatula is coated with thickened liquid.
Remove from heat; add ¾ cup pumpkin puree, whisking till smooth. Strain through fine-mesh sieve into clean container and set in ice water bath, stirring with clean spatula till cool; add ½ teaspoon pure vanilla extract and stir. Remove from ice bath, cover with plastic and refrigerate for at least 2 hours or, preferably, overnight. Place in ice cream machine and follow manufacturer’s instructions.
Cream cheese icing Just before assembling pie, use handheld mixer to beat together 8 ounces softened cream cheese and ½ cup softened butter at medium speed until smooth and fluffy. Add 3 cups powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon kosher salt, mixing on low until creamy.
Assembly Allow ice cream to soften until spreadable; fill baked, cooled pie crust. Top with layer of icing. Starting in the center, make thin concentric circles with the caramel sauce (a squeeze bottle makes this easier). Carefully drag the point of a sharp knife through sauce — starting with the center circle — and icing to create pattern. Pipe icing drops around edge. Freeze 4 hours or overnight. Bring to room temperature before slicing.
Melt Ice Creams You also can order an ice cream pie Nov. 6–20, $30 each, from any of Melt’s three locations: 1201 W. Magnolia Ave. and undance Square, 308 Houston St., Fort Worth; 405 N. Bishop Ave., Dallas; 817-886-8365 or melticecreams.com.