Pumpkin Spice Billy Butcher-Sundae - cooking recipe

Ingredients

Pumpkin Spice Ice Cream
2 cups fresh pumpkin puree
3 teaspoons vanilla
4 cups heavy cream
1 3/4 cups dark brown sugar
10 egg yolks
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
4 tablespoons Bourbon
Zombie Cookie
1 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon salt
Modeling Chocolate
16 ounces chocolate, or candy melts
1/4 cup light corn syrup
Royal Icing
3 large egg whites
3 1/2 cups confectioners' sugar
3 drops orange food coloring

Preparation

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!