Imagine a dessert that captures the essence of fall in every single creamy, luxurious bite - a treat that combines the warm, comforting flavors of pumpkin with the irresistible crunch of golden toffee. This Pumpkin Toffee Ice Cream isn't just a dessert; it's a culinary experience that will transport your taste buds to a cozy autumn afternoon, making your guests wonder how you created such magic in their own kitchen. Prepare to become the ultimate dessert hero with this show-stopping recipe that's surprisingly simple to make!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, milk, and brown sugar. Whisk thoroughly until the sugar is completely dissolved and the mixture is smooth.
- Add vanilla extract and whisk to incorporate, ensuring all ingredients are well blended.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- During the last 2-3 minutes of churning, gradually sprinkle in the toffee bits, allowing them to distribute evenly throughout the ice cream.
- Once churning is complete, transfer the ice cream to a freezer-safe container, using a spatula to smooth the top.
- Cover the container with plastic wrap or a tight-fitting lid and freeze for at least 4 hours or overnight to allow the ice cream to firm up completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
- Serve in chilled bowls, optionally garnishing with additional toffee bits for extra crunch.
Tips
- Use high-quality pumpkin puree for the most authentic flavor - fresh roasted pumpkin works best, but canned pure pumpkin is a great time-saving alternative.
- Ensure all ingredients are at a similar temperature before mixing to create a smoother base.
- For extra richness, consider using half-and-half instead of milk.
- If you don't have an ice cream maker, you can still make this recipe by using the no-churn method: whip the heavy cream first, then fold in the other ingredients and freeze.
- For a more intense toffee flavor, try using homemade toffee bits or a high-quality English toffee.
- Store the ice cream in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
- For best texture, consume within 1 week of making.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 38g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
