Pumpkin Spice Billy Butcher Sundae Recipes

PUMPKIN PIE SUNDAE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cinnamon and sugar in a small bowl and set aside. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
• Build your sundaes starting with the pumpkin ice cream, dipping the scoop in a mug of hot water if necessary. Top with the pie crust crumbles, caramel sauce and candied pecans. Serve immediately.

PUMPKIN PIE SUNDAE

Steps:

• In a serving dish, add the crushed gingersnaps, scoops of pumpkin ice cream and a dollop of the Pumpkin Pie Spiced Whipped Cream. Top with the butterscotch sauce and pumpkin seeds.
• In a chilled bowl, add the cream, sugar, pumpkin pie spice and vanilla. Whisk until medium peaks form, 5 to 8 minutes.

PUMPKIN SPICE

Steps:

• Mix ingredients in a bowl and store in an airtight container.
• After you make this recipe and taste it – you can adjust the spices to suit your taste.

PUMPKIN SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

PUMPKIN SPICE BILLY BUTCHER-SUNDAE

Steps:

• Additional Tools:.
• Ice Cream Maker; Dremel Tool (Not necessary, but great for polishing and perfecting cookies and almonds); Shredded wheat (For broom garnishment); Almond slivers (For leaves); Whipped cream; Hot fudge sauce; Straws; Decorative Urn.
• To Make Pumpkin Spice Ice Cream:.
• Start the night before by mixing the pumpkin and vanilla together and refrigerating overnight. The next morning heat 3 cups of the heavy cream and brown sugar on medium. In another bowl mix remaining cup of heavy cream, yolks, spices and salt.
• Pour one cup hot cream into yolk mixture slowly allowing the eggs to temper. Once thoroughly combined slowly pour yolk mixture into cream mixture and stir constantly. Continue to heat at a simmer for 5 minutes until it begins to thicken. Cover and refrigerate until completely cold.
• Remove pumpkin mixture from fridge and pour into cream mixture with bourbon and whisk thoroughly until creamy and smooth. Pour into ice cream maker and churn until thick. Then place in a freezable container and freeze to set before scooping (3 hours).
• To Make Sugar Cookies:.
• Pre-heat oven to 365 degrees F.
• Cream Butter and sugar in stand mixer. Once fluffy add the vanilla and egg. In separate bowl mix flour and salt, then add to wet mixture. Mix gently until dough ball forms.
• On parchment mold your dough into the desired shapes and bake 8-12 minutes depending on the size of your cookie. (Less for smaller pieces, more for larger ones.).
• Once the cookies have baked and cooled, decorate them, allowing the cookies to dry completely before placing in your sundae.
• To Make Modeling Chocolate:.
• Warm corn syrup separately in the microwave. Melt the white chocolate candy melts (I advise using a double boiler). Once in a liquid state remove from heat and mix in warm corn syrup, mixing just until a soft-serve texture forms. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use break off a selected piece and manipulate it in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little bit of powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the white chocolate pumpkins shown in the images.
• To Make Royal Icing:.
• In a stand mixer beat egg whites until frothy and then incorporate sugar until smooth. Separate into two sealable containers. Leave one bowl white (un-tinted), and use orange food coloring to tint the other (about three drops).
• Finally, assemble your ice cream sundae to resemble the recipe photos!

PUMPKIN SUNDAES

Steps:

• In a large bowl, mix ice cream, pumpkin, pumpkin pie spice, and 4 to 6 tablespoons caramel topping to taste. Scoop mixture equally into 6 to 8 tall stemmed glasses. Mix 1/2 cup caramel topping with the rum; spoon equally over ice cream. Place filled glasses in freezer. Cover and freeze until firm, at least 2 hours or up until next day.
• To make brittle, pour sugar into a 10- to 12-inch frying pan over medium-high heat. Shake pan often until sugar liquefies and turns golden, 5 to 8 minutes. Stir in nuts and immediately pour onto a piece of buttered foil set on baking sheet. Tilt pan so syrup spreads into a thin layer. Let cool until firm, at least 10 minutes. With a knife, break into large pieces; reserve 6 to 8 pieces. Place remaining pieces in a plastic bag; coarsely crush with a rolling pin or mallet. Store airtight up to 2 days.
• About 15 to 20 minutes before serving, remove sundaes from freezer. To serve, stick a large piece of brittle into each sundae; sprinkle sundae with crushed brittle.