The difference in texture between the ice cream and the crumbling graham cracker creates a fantastic contrast, and the caramel and spiced whipped cream only make things that much better. I’m really proud of how these turned out. Probably one of my favorite creations to date. Plus I got super lucky on how the photo turned out.
Pumpkin Ice Cream
Follow this recipe for the pumpkin ice cream. When the recipe calls to whisk the pumpkin mixture into the custard at the end of the recipe, ADD approximately one cup of half & half after you cook the custard at the end of the recipe . You want the consistency to resemble thick pudding. The original recipe produces a custard that has the consistency of wet sand – I discovered this the first batch I made and it wasnt pleasant. Half & half does the trick just fine. Also, I used Captain Morgan’s instead of bourbon for the liquor. I’m sure bourbon would be delicious too.
Graham Cracker Crust
1 1/2 cups crumbled graham crackers (about 20 sqaures)
1/4 cup white sugar
1/3 cup melted butter
Combine all ingredients. Line a cupcake pan with liners. Put a heaping tablespoon of mixture into the bottom of a cupcake liner. Press the mixture down firmly into the bottom of the liner, it should be about 1/4″ thick. Bake at 350° for 7 minutes. Let cool. The goal is to have little discs that you can scoop the ice cream on to when you peel off the cupcake liner.
Spiked Whip Cream
1 cup heavy cream
1 tablespoons white sugar
2 tablespoons Capt. Morgan’s Spiced Rum or bourbon
Whip the cream on high with an electric mixer until soft peaks form then slowly add the rum and sugar while beating until hard peaks form. Set aside.
Place a dollop of ice cream on a graham cracker crust. Drizzle with caramel, add a tablespoon of whipped cream, then sprinkle with a little bit of cinnamon or nutmeg. Serve immediately.