For the first time in my life last week, I tried pumpkin ice cream at a local restaurant. At first I kind of cringed at the thought of pumpkin ice cream, but I decided I might as well try something new. Let me just say it was amazing! Instantly I fell in love.
Pumpkin Ice Cream
Ice cream is an important part of my life, year-round. I don’t snub it in the fall and winter just because it’s cold out. I love the different flavors throughout the year, raspberry or peach in the summer, peppermint in the winter, and now this pumpkin in the fall. I created this recipe in hopes of mimicking my first pumpkin ice cream experience. Proudly to say, that it is equally as divine if not better. Its flavors immediately bring you to memories of your favorite pumpkin pie and even that creamy glass of egg nog you enjoy during the holidays. So, pull out the ice cream maker you’ve tucked away for the cold season and enjoy this melt-in-your-mouth, simply delicious pumpkin pie spice custard with soft serve consistency. It begins with whisking and boiling the milk mixture (careful with tempering), then using your Kitchenaid or other mixer with a paddle attachment to combine the milk and egg mixture. You can adjust the teaspoon vanilla extract, brown sugar, or other flavors according to your taste. Coconut milk is also delicious, but the texture may change so adjust carefully. I like to make a large batch to store in my freezer and enjoy a scoop alongside fall desserts all season long.
Ingredients
Heavy whipping cream Whole milk Molasses Egg yolks Sugar Salt Vanilla extract Pumpkin purée Cinnamon Nutmeg Ginger Cloves
