What a versatile marvel pumpkin is. I recently devoured an entire pint of pumpkin ice cream and, let me tell you, it is delightful. This pumpkin rum sorbet is just as silky as its dairy relative; however, it tastes more like pumpkin pie chased with a dark n’ stormy.
I am not going to sit here and wax poetic about how much I worship pumpkin. I’m not going to tell you how excellent this sorbet is, and that you WILL scoop another serving while your mouth is still full with the first. Nor will I tell you about the wonderfully crunchy, sweet brittle that pairs perfectly with the creamy cold sorbet. I simply do not think you need to hear this from me.
Because pictures speak a thousand words…
Pumpkin rum sorbet and cinnamon walnut brittle is a sugary delight you will not want to pass up this holiday season
Pumpkin Rum Surbet Ingredients:
- 1 ¼ cup water
- 1 cup white sugar
- 1 tbsp. dark molasses
- ¼ cup maple syrup
- 2 tbsp. Goslings black seal rum
- 1 15oz can of pumpkin puree
- 1 tbsp. pumpkin pie spice
- A pinch of salt
- 1 tsp vanilla paste
- 2 tsp. lemon juice
In a sauce pan on medium heat combine water, sugar, and molasses until the sugar is dissolved. Turn off the heat and set aside. In a large mixing bowl with a spout combine pumpkin puree with spices, vanilla, rum, maple syrup, salt and lemon juice. Stir in the simple syrup, cover and chill.
Add the mixture to your ice cream machine per manufacturer’s directions. Pack into a plastic container and freeze, preferably overnight. Allow it to sit in room temperature for at least 20 minutes before scooping (or microwave for 20 seconds to soften).
Cinnamon Walnut Brittle Ingredients:
- 2 cups sugar
- ½ cup water
- 1 cup chopped walnuts, toasted
- 2 tbsp. butter
- ½ tsp. ground cinnamon
- Pinch of sea salt
Foil and butter a baking sheet; set aside.
In a small bowl combine walnuts and cinnamon; set aside.
Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a dark amber color. Take off the heat and stir in butter, walnuts and cinnamon. *This will cause it to bubble then greatly reduce the temperature of the sugar so work quickly.* Once the bubbles calm and it is evenly mixed, pour mixture onto the pre-foiled/buttered baking sheet. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. (note: Gently heating the baking dish in a 200 degree oven will help the mixture from cooling too quickly) Cool completely and then break into pieces.
The brittle can be crushed on top of the sorbet, mixed in to the batter before you freeze or nibbled on the side. Or all of the above. No judging here.
Robert believes that the perfect omelet is made with 2 eggs, not 3. Even though his love for food is best expressed in his cooking, he does enjoy writing about it. Like a Master Chef, he is a part of several culinary school boards across Chicago.