If you’re anything like me, the end of summer is so bittersweet. Personally, it’s more bitter than sweet to me. But I do love certain aspects of fall. Crunchy, beautiful leaves. Cozy sweaters (and flavours!) and warm socks. And most of all: THE RETURN OF THE PUMPKIN SPICE LATTE. I really wanted to turn this into an ice cream but I was nervous I couldn’t do it justice. I think I did pretty okay and balancing the flavours of coffee, pumpkin, and spices into what turned out to be a total winner recipe.
I would definitely taste the base before putting in the fridge to make sure you are 100% satisfied with the flavour profile because everyone is different. I was torn on whether it should be spicier but Scoop Photographer Emma was satisfied with the flavours so I deferred to her judgement. As usual, she was right. It was perfect. But it might not be perfect for you, so give it a taste and if you want to add a splash more coffee, spice, or cooked down pumpkin you do you!
If Starbucks wants to buy this recipe off me I’d be more than willing to consider. Just putting that out into the universe.
- 1.5 cups of heavy cream
- .25 cups strongly brewed coffee
- .25 cups milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- ¼ cup pure pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk, coffee, and ¼ cup of 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) Take the pumpkin, 2 Tbs sugar, 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.
- 8) Mix the pumpkin in with your custard and pour through a fine mesh strainer 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.
- 9) 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!
- Tip: Taste the flavour profile of the custard before you fridge the ice cream base. You may want to add a splash more coffee or some more spice depending on how you like your PSL. This recipe is fairly mild!