I have been on hiatus for a couple of weeks now, just because school and work and everything all at once was getting pretty overwhelming. I did have the fantastic opportunity, however, to relax on Thanksgiving Monday with my family which was much needed. Pumpkin pie is a tradition in my family on Thanksgiving day, but this year as time was tight all around I opted to just go for a pumpkin pie ice cream instead. My aim was to make an ice cream that tasted just like a frozen bite of pumpkin pie, and that is exactly how this wonderful recipe turned out. Now that midterm season is coming to an end I hope to be more consistent with my postings, like I was during my carefree summer months! I wish I could go back and shake past me by the shoulders and remind myself of how nice that was!!
One tip that I got while snooping around the internet, and proved to be invaluable, was to make sure you cook your pumpkin before you add it to your ice cream base. This is so fundamentally important if you want a good texture of scoopable, creamy ice cream. This ensures that there is no excess water that will freeze hard as a rock after you pull your ice cream out of your ice cream maker and let it set in your freezer. I’m so glad I found this helpful hint because my ice cream was indeed perfectly scoopable even days later when Thanksgiving Monday rolled around. This recipe may be late for Canadian Thanksgiving but anyone planning out pumpkin-themed desserts for Halloween or American Thanksgiving should give this one a try, if you’re a fan of pumpkin pie I think it’s a real winner!
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- ⅓ cup pure pumpkin puree (not pumpkin pie filling)
- 1.5 tsp pumpkin pie spice
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 8) Take the pumpkin and pumpkin pie spice and heat in a heavy bottom pot or pan for about 5 minutes on medium heat. The pumpkin will cook down and shrink slightly in size, and the colour will turn from bright orange to a brown-orange. Allow to cool in the fridge completely.
- 9) Mix pumpkin puree with your ice cream base and churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
- The cooking of the pumpkin is completely essential! If you cook out the water it will ensure that the end product is still scoopable after it has been completely frozen. Otherwise it will freeze as hard as a rock!