Pumpkin Pie Cheesecake Ice Cream Parfait

Makes 1 quart ice cream, and enough sundae ingredients for four sundaes

Cream Cheese Ice Cream - Recipe by Jeni Britton

2 cups whole milk

1 ¼ cups heavy cream

1 tablespoon + 1 teaspoon cornstarch

½ teaspoon salt

⅔ cup sugar

½ vanilla bean scraped (you can also use 2 teaspoons vanilla extract instead)

2 tablespoons corn syrup

4 oz cream cheese

Pumpkin Caramel

1 tablespoon corn syrup

½ cup sugar

1 tablespoon water

½ cup pumpkin

½ cup half and half

¼ tsp salt

Pie Crumble

1 store bought pie crust

1 egg

Splash of water

Meringue

3 egg whites

⅛ teaspoon cream of tartar

½ cup sugar

½ teaspoon vanilla extract

For the ice cream…

In a large bowl, whisk together the cream cheese and salt until soft. 

In a small bowl, combine the cornstarch with enough milk to make a lump-free slurry.

Prepare an ice bath by filling a bowl with ice and just enough water to cover the ice.

In a medium saucepan, add the sugar, corn syrup, milk, cream, and scraped vanilla seeds with the pod*. Over medium-high heat, bring to a boil, stirring frequently. Boil for 4 minutes. Turn the heat down and whisk in the cornstarch slurry. Cook another minute to thicken.

Strain about 1 cup of the milk mixture into the bowl with cream cheese and whisk until completely smooth and no lumps remain. Strain in the rest of the milk and stir to combine. *If using vanilla extract, add it at this point in the recipe. 

Carefully transfer the ice cream base into a gallon size bag. Seal shut and place in the ice bath for at least 30 minutes to completely chill. This base can also be made up to a week in advance and held in the refrigerator until ready to freeze.

Once chilled, pour the ice cream base into your ice cream machine and freeze until it looks like soft serve ice cream. Time varies by ice cream machine. Transfer the ice cream to a freezer-safe container with a lid. Freeze at least 4 hours, but overnight is best. Enjoy!

For the pumpkin caramel…

Mix together the half & half and pumpkin puree. Set aside.

In a medium saucepan, add the sugar, corn syrup, and water. Mix until combined. Heat over medium-high, stirring occasionally, until the sugar begins to change color. Once the color of the caramel is a light to medium amber color, remove from the heat. VERY CAREFULLY begin to slowly add the pumpkin mixture, stirring constantly. IT WILL BUBBLE AND STEAM RAPIDLY SO USE A LONG HANDLED HEAT PROOF SPATULA TO MIX. Once all of the pumpkin mixture has been incorporated, add the vanilla and salt. Let cool, then transfer to a storage container with a lid. Keep refrigerated for up to a week. 

Enjoy on ice cream, in coffee, and with other fall desserts.

For the Pie Crumble…

Preheat the oven to 350F. 

Whisk together the egg and water. Unroll the pie crust onto a baking sheet lined with parchment or a silpat. Brush with the egg wash, then bake for 20 minutes until evenly golden brown. 

Remove from the oven, and let cool before crumbling by hand and using for dessert toppings.

For the meringue…

In a medium bowl, combine the egg whites and cream of tartar. Use an electric mixer to beat on medium-high speed until the mixture is foamy. Very slowly begin sprinkling in the sugar, a spoonful at a time, leaving about 30 seconds between each addition, until all of the sugar has been added. Turn the speed up to high, and continue mixing until firm peaks form. Add vanilla and mix to incorporate. The meringue will be glossy, hold ridge shapes when mixed, and when you stop the mixer and hold up the beaters a little curl will stand up on the tip. 

Top your sundae with the meringue and use a kitchen blowtorch to carefully toast to your desired doneness.

To assemble the sundae…

Scoop a ball of ice cream into the bottom of your desired container. Top with a spoonful of pumpkin caramel, followed by pie crumble, then a blob of meringue. Repeat this layering once more. Use a blowtorch to carefully toast the meringue to your desired doneness… we like a few burnt bits for the added campfire flavor. Serve!