I’m warming up to the idea of making pumpkin pie. I’m still hesitant, since it makes me gag just thinking about it. Mark has been barking in my ear for some time now to make him a pumpkin pie (he loves the nasty stuff). I on the other hand need some convincing, and I like to be convinced in small, baby steps. Like with this pumpkin flavored ice cream. The pumpkin taste is there, but so are warm spices like cinnamon, nutmeg, ginger and allspice. I love the way my house smells when I cook with those spices.
I’ve never run into an ice cream I didn’t like. It’s just not conceivable for me. This was also my first attempt at making a custard-base ice cream. It was actually easier than I had anticipated and Mark and I in the end were growling at each other while licking the spoon AND pot after the custard was done and ready. Seriously.
Mark thinks this would be especially good on top of pumpkin pie. Don’t eat the stuff, but Mark won’t let the pumpkin pie thing go. I guess I’ll be making that soon, maybe. I personally liked this on top of my spiced apple tart (recipe coming soon). I’m even willing to bet scooping a spoonful of this creamy goodness into hot coffee or hot chocolate would be oh so yummy.This is a custard style ice cream, and one crucial step is mixing the pumpkin and hot custard in an ice bath. Once pumpkin and custard are combined, chill pumpkin custard for a couple of hours before placing into an ice cream maker. Remember that apple spice tart I mentioned earlier? Well, here’s a sneak peak…recipe to follow
*Second Version: Pumpkin Spice Latte Ice Cream
I experimented with half of this batch and made Pumpkin Spice Latte Ice Cream using instant coffee. Add a couple of teaspoons to your already made pumpkin spice custard, stir until dissolved and follow the same directions as original recipe/directions. If you like coffee flavored ice cream, then you will LOVE this combo.
Recipe adapted from Williams Sonoma
2 cups heavy whipping cream
1 cup fresh pumpkin puree, chilled
5 egg yolks
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 overflowing teaspoon of pure vanilla extract
3/4 cup brown sugar
Over a medium heat, bring to a low boil, 1 1/2 cups heavy whipping cream and 1/2 cup of brown sugar (approx 5 minutes occasionally stirring with a whisk). Remove from heat. Meanwhile, lightly beat egg yolks, 1/2 cup heavy whipping cream, 1/2 cup brown sugar, salt, vanilla and spices together until smooth. Slowly pour egg mixture into hot cream mixture and stir. Bring custard mixture to a nice simmer over a medium-low heat for another 5 minutes, or until custard is thick and coats the back of your spoon (should be the consistency of hot pudding, slightly thinner).
Next, fill a large bowl halfway full of ice water, place a medium size bowl inside, pour in pumpkin puree (should be chilled) and gradually pour in hot custard mixture through a fine sieve (I also find pureeing this up in a blender to be the fast route, in my opinion, it works the same). Pour pumpkin custard into a seal-able bowl and refrigerate for 3 to 24 hours.
Once refrigerated, pour pumpkin custard into an ice cream maker according to your manufacturers guidelines and press start!