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.

PUMPKIN PIE ICE CREAM

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!

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One thought on “Pumpkin Pie Ice Cream

  1. Pingback: Zuppa Toscana | The Baking Goddess

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