Monday, October 15, 2012

Pumpkin Pie Ice Cream

This is ice cream not for the faint of heart.

I will admit, it does take some time and effort, but the results are SO worth it.  I've been experimenting with some ice cream recipes this year, but this one is by far my favorite.

Good to...

the last drop...

I know, I know... there are a million and one pumpkin ice cream or pumpkin fro yo recipes out there.  So what's different about mine?  A lot of the recipes I looked at used quite a few eggs (which I didn't have on hand) or alcohol (not going there) or a lot of refined sugars.

So, I came across a healthier recipe for baked pumpkin custard that was my inspiration.  I kind of mixed that with a suggestion from an About dot com recipe to use molasses.

I think all molasses would have been too heavy for the ice cream.  But 2 Tbsp was just right.

I think if there were a pumpkinaholics anonymous, I'd need to find a meeting.  You too? Well, until then, check out the step by step photos and recipe details below.  As always, pop over to my recipage (here) to view the printable version!

Pumpkin Pie Ice Cream
by Raye
Cook Time: 15 minutes
Ingredients (1 quart, 6 servings)
  • 1 cup pumpkin puree
  • 2 egg yolks
  • 2 cups heavy cream
  • 1/3-1/2 cup pure maple syrup (Grade A, dark amber)
  • 2 Tbsp molasses
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • dash sea salt
Special Equipment
    • Ice Cream Maker
    • 2 quart saucepan
    • glass bowl that fits over the top of the saucepan
    • fine mesh sieve

1-4) In the glass bowl that fits the top of the saucepan, stir together egg yolks, 1 cup cream, pumpkin, molasses, maple syrup and spices.

5) Bring about 2 inches of water to boil in the saucepan (over high heat). 

6-8) When the water boils, set the glass bowl over the saucepan and stir constantly (but gently!) until mixture is thickened and coats the back of a spoon (approximately 15 minutes).

9-10) Carefully remove the bowl from the saucepan. Measure remaining 1 cup cream in a large measuring cup. Stir in about 1/2 cup of the hot pumpkin mixture 1 Tbsp at a time. Stir well after each addition. (There's a 2-fold purpose to this: slowly heat up the cream so it doesn't curdle when you add it to the rest of the pumpkin mixture and allowing the pumpkin mixture to cool down some by adding the cream back in)

11) Slowly add the cream/pumpkin in the measuring cup back into the hot pumpkin mixture in the bowl.

12) Strain the mixture through a fine mesh sieve to remove any lumps or pumpkin fiber.

13-14) Place the bowl in a larger bowl or sink filled with ice to cool it rapidly. Once the pumpkin mixture has reached room temperature, move the bowl to the refrigerator and chill for a least an hour, or overnight. It needs to be very cold in order to churn correctly!

15) Once the mixture is completely chilled, pour it into the bowl of an ice cream maker. Churn according to the manufacturer's directions (for my machine, that's about 25 minutes).

When the ice cream reaches soft serve consistency, either eat it as is, or transfer it to a chilled bowl and freeze until it reaches your desired consistency (I prefer a hard serve, "scoop-able" consistency, so I froze the mixture for an additional 2 hours).

Best when served the day it's made; it tends to get icy the longer it sits in the freezer.

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