Tuesday, November 6, 2012

Pumpkin pie ice cream


I had my first taste of pumpkin ice cream a few years ago at a local ice cream shop. Ever since then, we go there each year in early October when they first have it available and get a dish. When I got my ice cream maker this year, pumpkin pie ice cream was at the top of my list, even though it was only spring. I've waited patiently until now and finally made my own. This ice cream is fall in a dish - it's basically like frozen pumpkin pie filling without the crust. Surprisingly, even our four-year old nephew liked this ice cream (which I was unsure about, but he ate two bowls while watching It's the Great Pumpkin, Charlie Brown). I read a few recipes and found that they were all really low on the pumpkin for my liking and all contained a lot of egg yolks. I decided to forgo the eggs and really pack in the pumpkin so I could taste it. The pumpkin is already creamy, and the end product was perfect for me in terms of pumpkin flavor. This ice cream is not super sweet, so taste the base before you freeze it and add more brown sugar or even a tablespoon of molasses if you want it sweeter.

I'm so glad to know that I can make ice cream now with only a few simple ingredients and not all the additives and artificial flavors that are in most commercial ice creams. I've been loving my ice cream maker this year and even have a wintery ice cream flavor or two that I'm hoping to try near the holidays. This recipe will make a bit more than a quart of ice cream. It's great topped with chocolate sauce (we had ours with a homemade chocolate sauce, not pictured) or caramel. I think that some ginger snap cookies broken up into it or on top would also be delicious (and act like a crust). 


Pumpkin pie ice cream
2 cups pumpkin puree
1 cup sweetened condensed milk
1-1/2 cups whole milk
1/4 cup packed brown sugar 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
pinch of fine sea salt  

Whisk together all of the ingredients in a medium metal bowl until well-combined and the sugar dissolves. Refrigerate for about two hours or until well chilled.*

Churn and freeze in an ice cream maker according to instructions. When frozen and at your desired consistency, you can eat it immediately (it will be like soft serve), or freeze in a freezer container for a few hours to harden. [A trick I have learned is to press some wax paper flush onto the ice cream before transferring into the freezer to help ice crystals from forming. Simply peel it off before scooping]. Remove from the freezer about 5-10 minutes before scooping.

*You may want to strain though a fine sieve to remove any large pieces of spices and/or if you used homemade pumpkin puree and it's not completely smooth. This is optional and I didn't do it; however, the ice cream was slightly granular, but fine for our liking.


I've linked up this recipe over at Eats Well With Others to celebrate 12 Weeks of Winter Squash also hosted by Girlichef.
  
What was I coking one year ago?: coconut and lime poached white fish with baby bok choy 
Two years ago?: pumpkin-corn muffins 

16 comments:

  1. I am SO making this. TODAY. Seriously, what an awesome idea, why have I never seen Pumpkin Pie ice cream before? And I do have everything to make it...my insert is frozen...it's on! Thanks so much for making me ridiculously happy this morning. Also loving the gingersnap idea.

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  2. That looks delicious! I so have to get an ice cream maker!

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  3. Pimpkin pie ice cream topped with caramel sounds lovely! I wish I had a bowl right now!

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  4. There is no cream in this ice cream and yet it looks incredibly smooth :D

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  5. Oh man, could I go for a big bowl of this! It's just gorgeous.

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  6. What a great pie twist in ice cream!

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  7. I made pumpkin pie ice cream a few weeks ago and it was a hard awful mess! I need to try your version...it looks amazing!

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  8. This recipe sounds perfect with pumpkin pie spices. Can you believe I've never tried it - I'll have to change that soon! :)

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  9. Oh yes, what a good recipe.

    I get so fed up with pumpkin pie and pumpkin soup, it's great to see people finding new and more exciting ways to use pumpkin!

    Brilliant blog here, we need more savoury moments in our lives!

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    1. Thank you and thanks for stopping by!

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  10. Oh Amy! What a nice way to use pumpkin...ice cream! Yours look awesome, creamy and flavorful.
    Thanks for the recipe and hope you are having a wonderful week :)

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  11. I'm in LOVE! This is one pumpkin treat I haven't ever been lucky enough to try and know I would love. My ice cream maker has all but been ignored. I'm inspired to break it out.

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  12. Oh wow, i bet this is just amazing! I love pumpkin pie but have never tried an ice cream version. Must get my hands on some ASAP!

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  13. Oh boy! this is wonderful! The lovely color of this pumpkin ice-cream is so inviting ! YUM! :)

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  14. I've never had pumpkin ice cream before but it sounds so good!

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