How about a different take on traditional pumpkin pie this Thanksgiving?
Why not Pumpkin Pie Ice Cream?
You will need:
- 1 1/2 Cups of Milk
- 1 Cup Brown Sugar
- 2 TBS Molasses
- 1 3/4 Cups Pureed Pumpkin
- 1 1/2 TSP Cinnamon
- 1 TSP Ginger
- 1/4 TSP Nutmeg
- 2 1/2 Cups Heavy Cream
- 1 TSP Vanilla
- 1 Cup Crumbled Ginger Cookies
Blend the milk, brown sugar and molasses in a mixer.
…then add the remaining ingredients. Especially the pure vanilla extract. Got ours in Mexico.
Blend on low, just until everything is well mixed.
Then pour your ice cream mixture into an electric ice cream maker.
Oh yeah. We got an ice cream maker. Cuisinart
This is the second time we’ve used it………(It’s louder than Hades)
After about 30 minutes in the mixer, the ice cream has the consistency of a Wendy’s Frosty.
At this point I add a cup of crumbled ginger cookies. I use Pepperidge Farm Ginger Men, my brother Josh’s favorite when we were kids.
I transfer my ice cream to a large Tupperware and fold in the cookies.
Freeze in the freezer for a few hours……..just until firm.
Then scoop it up and serve it.
The final touches?
Whipped cream – Because, after all, it’s just like pumpkin pie,
A light dusting of Gingermen crumbs – Just love those little guys
and here’s the best part; a few pepitas (toasted pumpkin seeds) – as a nod to the greatest food on the planet…….Tex-Mex.
OMG – I have to make this. Now to figure out where I can store an icecream maker in my tiny apartment . . . .
We dont have a place for it either!!!!! And it’s sooooooo loud!
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!
Amber, we are going to be soooo fat. Obviously you read this blog, because all 3 of those sound A-Mazing to us….I’m starting with the Brown Sugar-Burbon (Drool)
I don’t think you will be disappointed!