5 comments on “Pumpkin Pie Ice Ceam

  1. I bought a little Cuisinart Ice Cream Maker some months ago, and once in a while put together the custard in the evening, then the next day when I go home for lunch, turn it on for 20 minutes, and take the fresh ice cream back to work 🙂 I’ve tried lots of flavors, including a wonderful pumpkin; I’ll
    have to try yours! It’s been such a hit that several people at work have bought them, too! These have been some of the favorites of everyone at work:

    Eggnog Ice Cream (and use this as a base for other flavors)

    2 cups store bought eggnog
    2 cups heavy cream
    1 10 oz can condensed milk
    1 tsp vanilla extract

    Mix all, chill well, freeze in ice cream maker for 20 minutes. Top with a little freshly grated nutmeg.

    This is so simple and soooooooo good!

    Also try substituting Promised Land Dairy’s Peaches and Cream milk for the eggnog; it makes a very subtle peach flavored vanilla ice cream. If you want a slightly peachier flavor, maybe use 2 ½ cups of the milk and 1 ½ cups cream. You could also add some real chopped peaches. A good base recipe to play with! I want to try all of the Promised Land flavors…

    Brown Sugar-Bourbon Ice Cream

    1 cup whole milk
    3/4 cup heavy cream
    ½ c packed dark brown sugar
    6 large egg yolks
    2 tablespoons white sugar
    1/8 teaspoon kosher salt
    1 tablespoon (or more) bourbon
    1/2 teaspoon vanilla extract

    Constantly stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a boil. Meanwhile, whisk yolks, white sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves (several minutes). Place a medium bowl in a large bowl of ice water; set a fine-mesh sieve over bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into the chilled bowl. Let custard cool completely, stirring often. Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by the teaspoonful, if desired. Cover and refrigerate until thoroughly chilled. Process for 20 minutes in an ice cream maker.

    I served this with warm homemade gingerbread – incredible 🙂

    Lemon-Buttermilk Ice Cream

    3/4 cup sugar
    1/2 cup fresh lemon juice (about 5 lemons)
    1 cup half-and-half
    1 cup whole milk
    1 cup fat-free buttermilk

    Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer; freeze 20 minutes. Serve with fresh blueberries.

    Very summery and refreshing!

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