Pumpkin Ale Ice Cream8 oz pumpkin ale
Cinnamon Caramel Sauce1 1/2 cups sugar
Profiteroles1 cup water
- In a small sauce pan reduce pumpkin beer by half (4 oz) over low/medium heat for approximately 10 minutes, chill.
- In a small sauce pan combine pumpkin purée, 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° F.
- 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 and follow manufacturer’s directions.
- Place ice cream into a freezer storage container and carefully fold in the pumpkin purée—careful not to over mix.
- Cover the ice cream with plastic wrap, touching the ice cream to prevent a skin from forming and freeze.
- Mix the water and sugar in a medium (very clean) heavy-bottomed saucepan.
- Cook over low heat for 5 - 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°F on a candy thermometer), about 5 - 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.
- Preheat a convection oven to 450°F 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 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°F 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 an 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 three months and also stored in an airtight container for up to a week.