One of my favorite things about fall is using pumpkin in every way possible. I’m not sure how much Stephen likes pumpkin, but he’s slowly getting used to the idea of having it on a weekly basis. At least he tries everything I make with it… and goes back for seconds š Since we love to make homemade ice cream I thought this would be perfect for after dinner! It tastes like a frozen pumpkin pie- so delicious! It would be great with some gingersnap cookies crumbled on top or chopped toasted pecans. However you decide to serve it, I’m sure it will be a hit!
Spiced Pumpkin Ice Cream
Ingredients:
Ā¼ c. sugar
Ā½ c. brown sugar, packed
Ā½ c. brown sugar, packed
1 c.Ā pumpkin puree
1 c. heavy cream
1Ā½Ā c. whole milk
5 egg yolks
5 egg yolks
Ā½ tsp. pumpkin pie spice
Ā¼Ā tsp. ground cinnamon
Ā¼Ā tsp. ground ginger
Ā¼Ā tsp. ground cinnamon
Ā¼Ā tsp. ground ginger
Ā¹āā tsp. ground nutmeg
Ā¼Ā tsp. salt
2 tsp. vanilla
2 tsp. vanilla
DIRECTIONS:
1. In a medium saucepan over medium heat, combine milk,Ā Ā½Ā c. of heavy cream and sugars. Bring mixture to a low simmer.
2 While mixture is heating over the stovetop, in a medium size mixing bowl, whisk egg yolks with pumpkin pie spice, cinnamon, ground ginger, nutmeg and salt. Slowly pour hot milk mixture into the eggs, whisking while doing so.
3. Return mixture to the stovetop and continue heating until the temperature coats the back of a rubber spatula or reaches 160 degrees on a thermometer.
4. Pour the mixture through a mesh sieve into a large mixing bowl. Add vanilla, salt, remainingĀ Ā½Ā c. of heavy cream and pumpkin puree into the large mixing bowl. Whisk until smooth. Cover with plastic wrap and place into refrigerator to chill for 1 hour.
5. Once the mixture has chilled, pour mixture into an ice cream machine and chill according to manufacturer’s instructions (20 minutes or so with the KitchenAid attachment). Transfer the churned ice cream intoĀ an air-tight freezer safe container and freeze for 3-4 hours before serving.
Adapted from Williams-Sonoma, Pumpkin Ice Cream | Makes approximately 6-8 servings
1. In a medium saucepan over medium heat, combine milk,Ā Ā½Ā c. of heavy cream and sugars. Bring mixture to a low simmer.
2 While mixture is heating over the stovetop, in a medium size mixing bowl, whisk egg yolks with pumpkin pie spice, cinnamon, ground ginger, nutmeg and salt. Slowly pour hot milk mixture into the eggs, whisking while doing so.
3. Return mixture to the stovetop and continue heating until the temperature coats the back of a rubber spatula or reaches 160 degrees on a thermometer.
4. Pour the mixture through a mesh sieve into a large mixing bowl. Add vanilla, salt, remainingĀ Ā½Ā c. of heavy cream and pumpkin puree into the large mixing bowl. Whisk until smooth. Cover with plastic wrap and place into refrigerator to chill for 1 hour.
5. Once the mixture has chilled, pour mixture into an ice cream machine and chill according to manufacturer’s instructions (20 minutes or so with the KitchenAid attachment). Transfer the churned ice cream intoĀ an air-tight freezer safe container and freeze for 3-4 hours before serving.
Adapted from Williams-Sonoma, Pumpkin Ice Cream | Makes approximately 6-8 servings
YUM YUM YUMMMMMMMM!
What a great idea to turn pumkin puree into ice cream!
I love pumpkin ice cream! Homemade sounds so great!
That looks amazing!! I am loving you blog! It is so dang cute! New follower… would love for you to visit me and join my site as well! š
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Hi Natalie! I’m featuring your ice cream as this week’s Food Porn Friday on my blog’s side bar. So craving this ice cream now. It sounds delightful!
Thank you so much Julie!!! You’re awesome!
Gosh this looks good! Thank you for sharing the recipe.
This is GORGEOUS!!! Found this on Foodgawker and have been drooling ever since!
Mmm. So happy to have found you from foodgawker! I’m a fellow Cougar Alumnus and food blogger š I think we should be friends. LOL. Keep up the awesome pictures! I’ve been poking around for inspiration and plan on sending a link to the husband for some of your great equipment. I’ve been eyeing external flashes for months.
Holy smokes does that look and sound delish!! I better pin that! š Thanks for sharing at Show & Share, featuring this tomorrow! Oh and I love your blog layout!
This looks so good! And as I’m sitting here stalking your blog, I’m pretty sure my butt is getting bigger by the minute š Your recipes are amazing and I want to try them all! Not to mention that your photography and blog are beautiful as well. I’m definitely a new follower and will be pinning my life away as soon as I finish this comment. I would be thrilled if you shared your yummy treats at my Throwback Thursday party! I hope to see you there and thanks for sharing š http://www.hubbymademe.com/throwback-thursday-no-15/
wow. it’s really a good contribution to us guys not good at icecream, you know i did some cakes before but the taste it’s not good, then i quit, so if you
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