Saturday, October 6, 2012

Pumpkin Pie Ice Cream

Want some ice cream? Pumpkin pie ice cream! Creamy, delicious, full of pumpkin pie flavour! I used my homemade pumpkin puree, which I have about a cup left  in my freezer that I wanted to clear. Thought of making some bread or muffins, maybe a cake, when I remembered that I have seen a pumpkin ice cream recipe in one of my ice cream cookbooks. One thing I know for sure, nobody would say no to ice creams! At least in my house!



This is an easy ice cream to make, without any egg-yolk based custard, which is definitely a plus! There is some cooking involved, but it is fairly easy to do. The addition of ground cinnamon and ground ginger do give the "pie flavour" to this creamy ice cream.



A scoop of yummilicious! And a delicious way of using that extra pumpkin puree that you have been storing in your freezer.



Creamy and delicious! One that I would make again as soon as I have some pumpkin puree!


I'm sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage


Pumpkin Pie Ice Cream
(adapted from : "Scoop" by Ellen Brown)
Makes about 1 quart
2-1/2 cups heavy whipping cream
3/4 cup canned pure pumpkin (not pumpkin pie filling) (I use 1 cup homemade pumpkin puree)
1/2 cup firmly packed dark brown sugar (I use 1/3 cup)
1/4 cup light corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
1/2 cup whole milk
1/4 cup nonfat dry milk powder
1/4 teaspoon pure vanilla extract

Combine the cream, pumpkin, brown sugar, corn syrup, cinnamon, ginger, and salt in a saucepan. Whisk until smooth.
Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.

While the mixture heats, combine the milk, milk powder, and vanilla extract in a small bowl, and stir until smooth. Add the mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened.

Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly into the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40F), or quick-cool it.

Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

Variation : Add 2 to 3 tablespoons of rum or bourbon to the custard, and fold 1/2 to 3/4 cup chopped toasted walnuts into the churned ice cream.

20 comments:

  1. What a great flavor for ice cream!

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  2. So tempting & love the color! An amazing flavour ice-cream for the season! YUM! :)

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  3. I love pumpkin and definitely love to make this too. Looks easy and delicious!

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  4. Oh, I'd like some too.... May I?? Hehehehe...

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  5. Wow! Never had pumpkin ice cream before, must be very nice and refreshing, full of goodness!

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  6. Pumpkin, one of my favorites and to have as an ice-cream, oh yes!

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  7. I would love to try pumpkin ice cream someday looking at your delicious version!

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  8. Love to try out this pumpkin ice cream. Delicious preparation.
    Deepa

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  9. i nak satu pint bolehkah? i so malas nak buat ice cream. Whenever you mention ground ginger, i like 'mmm..yum' i next time if i have no idea what to do with leftover pumpkin, i think i will make the puree and freeze them first! you see lah, everything i freeze, no wonder my freezer is always full, no place to put ice cream bowl!

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  10. look delicious!! Love pumpkin!

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  11. What a special Ice Cream for fall, this looks delicious and we will just love it! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  12. Joyce,
    Interesting way to clear your pumpkin purée. I think I have some pumpkin purée left too. I would definitely like to try this..ice cream as my boys love ice cream.

    Can I replace the corn syrup with honey?
    mui..^^

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  13. Ah, Joyce, love your spice-inspired pumpkin ice-cream! Yum yum, like you said, no one will say no to ice-cream, hahaha!

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  14. It looks deliciously refreshing , Joyce ! Nobody can resist this ! :D

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  15. Joyce, i guess the pumpkin can be replaced with sweet potatoes or yam?
    my family is not really into pumpkin :)

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  16. Looks delicious! I like to try this =).

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  17. Interesting post. I like the way you used your pumpkin purée to make a ice-cream. Even i have tried it at home. And it's totally delicious and even look great. The taste of corn syrup is really amazing. Different combination make really a special dish.

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