Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Ingredients

• 1 ½ cups fresh pumpkin purée or canned solid-pack pumpkin
• confectioners sugar
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 9 large egg yolks
• 4 2- by 1/2-inch strips lemon zest
• ¹/₃ cup fresh sage
• + 22 more ingredients
• • 2 cups half-and-half
  • 2 cups heavy cream
  • 1 ¾ cups light brown sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons cinnamon
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 4 large eggs
  • 1 teaspoon baking soda
  • 2 ¼ cups all-purpose flour
  • ¹/₈ teaspoon salt
  • 2 pounds fresh pumpkin (preferably sugar or cheese pumpkin)
  • arrop (Spanish candied pumpkin) syrup
  • 1 instant-read or candy thermometer
  • 1 3-inch cookie cutter
  • 1 ice cream maker
  • 1 cup safflower or canola oil
  • ½ cup dried tart cherries
  • ¼ teaspoon cinnamon
  • 2 tablespoons unsalted butter

Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes. Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan...

View full recipe at Epicurious