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!
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.