Timing has never been my forte. I’m perpetually five minutes behind. My coworkers, boyfriend and DVR can all attest to that. So in true me fashion, I’m posting an ice cream recipe post-September equinox.
To make my delay a little less egregious, I whipped up this more topical recipe for pumpkin pie ice cream. It really does taste like pumpkin pie, and makes for a pretty nice segue from summer to fall. Sometimes I’m really good at making transitions. Like in this old clip from work.
Recipe and plenty more pictures after the jump.
Everything you need for the ice cream, you see right here. If you can manage measuring ingredients, you can manage this.
Drop everything into a saucepan, whisk and cook until the sugar is dissolved.
Look at those colors. It’s officially fall.
Once cooked, you’ll have a nice warm ice cream batter like this one here.
It’s really good as is. I considered stopping everything right here and calling it a “Sweet Cream of Pumpkin Dessert Soup.” But then someone would taste it and say something like, “Hey. Did you ever think about making this into an ice cream instead?” and the jig would be up.
So after my would-be soup cooled down in the fridge, I powered through, quite literally, with my Kitchenaid ice cream maker attachment. It feels good to stick to a plan. Tell that to my dormant Weight Watchers account.
After this step, the ice cream will be more of a soft serve. If you happen to like your ice cream a little harder, send it into the freezer for a couple of hours. You’ll probably want to do this regardless of ice-cream texture preference. This makes a lot, and you probably
can’t shouldn’t eat it all in one serving.
After a few hours in the freezer, I got the firmer now-I-can-have-a-taste-of-pumpkie-pie-whenever ice cream I’d been hoping for. I foresee many nights of fall TV, big chunky sweaters and ice cream ahead.
Eat up and happy fall!
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup packed dark brown sugar
- 1 15oz. can pumpkin puree
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Combine everything, milk, cream, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice and vanilla in a medium saucepan and heat until the sugar is completely dissolved.
- Pour the warm mixture into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
- Once cool, prepare ice cream in an ice cream maker according to manufacturer's instructions.
- Store the ice cream in an air tight container and freeze for an additional 2 hours. I like my ice cream harder and scoopable. If you prefer it soft and creamy, go ahead and omit this last step.