Wednesday, October 21, 2009

Maple Ice Cream with Pumpkin Pie Fudge

What will I do when it’s not fall anymore? I’m really not sure… I’m filling my days with flavors of pumpkin and maple, and I am one happy lil gal. This recipe actually came together as a mistake. You see, I wanted to make the pumpkin pie fudge I made last year to take to two housewarming parties I was going to (in one night). The first time I made it I didn’t have a candy thermometer, and just went by instinct, and it turned out FABULOUS. This go-round, I was now the owner of a candy thermometer to correctly monitor the candy-making. The only problem was, it seemed like it was taking FOREVER to reach the recommended temperature. Instead of following my instincts, I followed the instructions. And that’s where I went wrong. Sure enough, much to my chagrin, I ended up with fudge that was a bit on the dry side. The flavor was still awesome, and I gave the best pieces to the intended parties, but I had all of the driest pieces still at home. I’m never one to trash something so I pondered what to do with it. I also realized it had been a while since I made ice cream, and I happened to have space in my freezer to freeze the bowl, so I wanted to come up with an ice cream to mix the fudge into.

I didn’t want to put the fudge in pumpkin ice cream, because that’s just too much, even for me; but mainly because I still wanted the pumpkin pie fudge flavor to shine through. So… I turned to my number two favorite flavor of fall (remember me mentioning this in my last post?), MAPLE! I also happened to be hoarding reading David Lebovitz’s Perfect Scoop from the public library. He’s sort of like the KING of ice cream recipes, if you don’t already know that. So if anyone would have a maple flavored ice cream, it would surely be in there.

This ice cream is truly serendipitous, or a fortunate accident. As it turned out, the slightly dry fudge crumbled perfectly. Once frozen in the ice cream, it was the ideal counterpart in texture and flavor in contrast to the thick creamy ice cream. The maple flavor is there, but not overly sweet or overpowering.

This just might be the very best thing that’s ever came out of my ice cream maker. I think this would be an amazing dessert to share on Thanksgiving, as there’s always going to be someone who unimpressed with the usual pie, or cake, or cookies.

I really cannot urge you enough to try this. I knew I had something dangerous on my hands, so I brought it to work to share with my fellow night-shifters, and I’m already regretting that. I could have happily eaten this all, but… perhaps my waistline will disagree!


Maple Ice Cream with Pumpkin Pie Fudge

ice cream from The Perfect Scoop
fudge recipe as seen here on my blog, originally from Southern Living


For the fudge:
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted (I used pecans)
1 tsp. vanilla extract

For the ice cream:
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup dark maple syrup
1/8 teaspoon coarse salt
1/4 teaspoon vanilla extract


For the fudge:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

(Note: You do NOT need to put the entire batch of fudge in the ice cream!!! I only put about 1/3 a batch of the fudge in the ice cream, the rest I shared with friends, and I suggest you do the same!)

For the ice cream:
Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator. (I like to chill it overnight to be sure.)

Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add fudge. Freeze until solid & scoopable.

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