Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream1

Well this is an inauspicious start: the second post on a baking blog, and I’m already featuring ice cream!

But seriously, I can’t turn on my oven. It’s the first week of fall here in southern California, and it’s still 90 flippin’ degrees outside. Where is the crisp autumn air? Where are the cozy sweaters, the falling leaves, the cider mills? Where are the corn mazes, the hot mugs of cocoa, the hay rides? Where oh where do I get my pumpkin fix?!

Instead of pushing the house into triple digits, I scoured my recipe collection for something cool to satisfy my pumpkin cravings. O-M-G, this hit the spot! It is some of the creamiest, most decadent ice cream I’ve ever made (or tasted), and it’s a dead ringer for traditional pumpkin pie. I highly recommend it for those of you still battling the heat, or for those (like me) anxious to combine two incredible desserts into one!

Note: This recipe makes a TON of ice cream. I actually ended up splitting it into two parts so my ice cream maker (a Cuisinart ICE-21) wouldn’t overflow. The next time I make it, I’ll halve the ingredients.


4 cups half and half

2 cups heavy whipping cream

2 vanilla beans (or 2 tsp pure vanilla extract)

1 1/2 cups white sugar

1/2 cup light brown sugar

15 oz pumpkin puree

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

  1. Combine dairy and sugars in a saucepan. Split and scrape the vanilla beans into the dairy-sugar mixture. Bring to 170 degrees Fahrenheit over medium-high heat (do not boil), then let cool to room temperature. Chill in refrigerator overnight.
  2. While dairy is heating, combine pumpkin puree and spices. Chill in refrigerator overnight.
  3. The next day, remove dairy mixture and pumpkin mixture from refrigerator. Strain dairy mixture to remove any large chunks of vanilla bean.
  4. Add 1/2 cup of dairy mixture to pumpkin mixture to loosen, then combine all ingredients and mix well.
  5. Freeze in ice cream maker according to manufacturer’s instructions. Let the ice cream harden for at least two hours, unless serving all immediately. Enjoy!

Next post: Spiced Apple Coffee Cake!


Baked Apple Cider Doughnuts

Apple Cider Doughnettes


Yields: 32 mini, 12-15 full-sized doughnuts

  • 1 cup apple cider
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 4 tbsp (1/2 stick) butter, at room temperature
  • 1 cup granulated sugar
  • 2 fresh eggs
  • 1/2 cup buttermilk
  • Non-stick cooking spray

For topping (glaze): 1 cup confectioner’s sugar, 2 tbsp apple cider

For topping (cinnamon sugar): 1 cup granulated sugar, 1 1/2 tbsp ground cinnamon

1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to approximately 1/4 cup (20 to 30 minutes). Set aside to cool. Preheat oven to 350 degrees Fahrenheit.

2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until mixture is smooth. Add the eggs one at a time and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.

4. Reduce mixer speed to low and and gradually add the reduced apple cider and buttermilk. Mix just until combined. Add the flour mixture and blend just until the dough comes together.

5. Spray doughnut pan with non-stick cooking spray. Fill each doughnut cup half full and bake in preheated oven for 10 minutes (for mini doughnuts) and 20 minutes (for full-sized doughnuts). After baking, immediately remove doughnuts to a wire rack to cool.

6. Meanwhile, make desired topping using the ingredients listed above. If using glaze, dip slightly cooled, inverted doughnuts in topping for 5 seconds and leave to dry on a wire rack over newspaper or a kitchen towel (glaze will drip). If using cinnamon mixture, brush donuts with melted butter and immediately sprinkle with cinnamon-sugar.

Next post: Pumpkin Pie Ice Cream!