Pumpkin Pie Ice Cream

As all of you should already know, the east coast of the US with hit by Frankenstorm Sandy last week. After grocery shopping to prep for potentially being locked in my apartment for a few days, I made what felt like one of the most ridiculous things possible: ice cream. Twice. (I’ll post the other recipe later this fall!) Since DC tends to not lose power during storms (thank goodness for underground power lines), I felt pretty confident that my ice cream efforts would not be wasted. And, heck, if we did lose power, I figured I’d get friendly with the neighbors, and share the ice cream bounty…

This recipe for pumpkin pie ice cream was one of the five that I dreamed up a few weeks ago while on a pumpkin kick. (2 more to go!) While telling friends that I was going to make or had made pumpkin pie ice cream, the general consensus was that they were really disappointed in the other “pumpkin pie” ice creams they had previously tried. They just never tasted enough like pumpkin pie to fit the bill!

Well, readers and friends rejoice: I have created a pumpkin pie ice cream that tastes like a frozen slice of pumpkin pie! The secret to the extra flavor boost is gingersnaps blended in to the ice cream during the last few minutes. And, as you can [hopefully] see in the photos, even the gingersnaps are happy about it! 😉

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

Pumpkin Pie Ice Cream

Yield: Approximately 2 quarts

Begin by assembling your ingredients.

You are going to need:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 5 egg yolks
  • 1/4 cup white sugar
  • 1 cup canned pure pumpkin
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups crushed gingersnaps

You are also going to need:

  • Wire whisk
  • Medium sized bowl
  • Large sized bowl
  • Medium sauce pan
  • Wooden spoon
  • Mesh strainer
  • Ice cream maker
  • Plastic freezer-safe container

First, make the ice cream base. (You want to start this the night before because you will need to fully chill the ice cream mixture before freezing it.) Set the gingersnaps aside, in a sealed container, until ready to use.

Place the egg yolks in to a medium bowl. Add the sugars, and whisk them in to the egg yolks. Set aside.

In a medium saucepan, combine the milk and cream. Heat until just below simmering, when little bubbles begin to form along the sides of the pan. Remove from the heat.

Next, temper the egg yolks. (This is done to make sure that the egg yolks do not cook and curdle in the ice cream base.) Slowly, add about 1/2-cup of the hot milk to the egg yolks, whisking constantly.

Add the egg yolks, whisking slowly, back in to the cream and milk mixture. Heat the mixture, being careful not to boil, until it begins to thicken into a custard.

To test the custard for done-ness, dip the back of the spoon in to the mixture, and run your finger along the liquid. If the line holds, the custard is done.

Remove the custard from the heat. Pour the custard through a mesh strainer set over a large bowl. The mesh strainer will catch any stray pieces of cooked egg.

Let the custard mixture cool for about one hour at room temperature, stirring occasionally.

While the custard mixture is cooling, mix the pumpkin, spices, salt, and vanilla in a medium bowl.

Once the custard is cool, mix in the pumpkin mixture. Cover the ice cream mixture, and refrigerate until completely cold, at least 8 hours or preferably overnight.

The next day, remove the ice cream mixture from the refrigerator, and freeze according to your ice cream maker’s instructions.

During the last five minutes of the ice cream freezing, add in the crushed gingersnap cookies.

When your ice cream maker is done churning, scrape the ice cream in to a freezer-safe plastic container. (The ice cream will be at a soft-serve consistency.) Freeze for a few hours to harden the ice cream.

Quick tip: do not freeze your ice cream in the bowl of your ice cream maker. Serving it directly from the ice cream maker bowl will likely scratch and damage the bowl. Always transfer the ice cream to a freezer-safe container, and then wash the ice cream maker bowl in warm (not hot!) soapy water. Never place the bowl in the dishwasher!

To serve, remove the ice cream from the freezer, and let warm slightly at room temperature, for about 10 minutes. Enjoy! 😀

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10 thoughts on “Pumpkin Pie Ice Cream

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