“This is one of the best things you’ll ever eat in your life. Ice cream is very intimidating for people, but I encourage them to go ahead, spend the money on a home ice cream machine and start to experiment with how easy ice cream is to make,” said Chef Brust of The Williamsburg Inn.
For the ice-cream
- 4 oz Bourbon
- 2 cups Heavy Cream
- 2 cups Half and Half
- ½ tsp Sea Salt
- 1 each Vanilla Beans, split and scraped
- 9 each Egg Yolks
- 1 cup Sugar
- 1 cups Pumpkin, peeled, seeded small diced
- 1 Tbsp Whole Butter, melted
- 1 Tbsp Brown Sugar
- ½ tsp Cinnamon, ground
- ¼ tsp Cloves, ground
- ½ tsp Sea Salt
For the Brittle
- ¾ cup Water
- ¾ cup Corn Syrup
- 1 ½ cups Sugar
- 2 cups Pumpkin seeds, salted and toasted
- 2 tsp Kosher Salt
- 1 tsp Cinnamon, ground
- ½ tsp Cardamom, ground
- 1 ½ tsp Vanilla Extract
- 1 tsp Baking Soda
- 2 Tbsp Whole Butter
For the ice-cream: Step 1
- In a small sauce pan over medium heat, reduce the bourbon by half the volume, careful not to flambé, reserve for later in the recipe.
- In a large saucepan add the heavy cream, half and half, salt and vanilla beans, bring to a simmer, remove from the heat.
- Whisk the egg yolks and sugar together till light in color, then slowly temper in the hot liquid into the yolks while whisking constantly.
- Place the mixture back on the heat and whisk vigorously till coats the back of a spoon or 175°F.
- Strain and cool the mixture overnight if possible.
- Freeze the ice-cream according to an ice-cream machine’s specifications.
- Toss the diced pumpkin with the butter, brown sugar, cinnamon, cloves and sea salt and roast in a 350°F oven till lightly caramelized. Fold into the freshly frozen ice-cream.
For the Brittle: Step 1
- Prepare a lipped cookie sheet pan with a little butter or lay a silicone mat.
- In a 4qt lidded stainless steel pot add water, syrup, sugar simmer for 2 minutes.
- Remove the lid and add a candy thermometer, cook till 285°F.
- Add the pumpkin seeds and continue to cook till a temperature of 300°F.
- Remove from the heat and add the salt, spices, vanilla, baking soda and butter.
- Mix till well combined and then pour out evenly on to the prepared sheet pan.
- Allow to cool for 20-30 minutes, break to desired size.