Riddle me this, Batman. How is it even remotely possible that we’re nearly halfway through the month of November and I haven’t posted a pumpkin recipe since that Cream Cheese Pumpkin Bundt Cake and the Apple Pumpkin Bread Pudding, both at the beginning of October? Usually from October through December, there’s a pumpkin bonanza in my house and in turn, here. It didn’t even occur to me until the other day that hey, I’ve pretty much completely missed pumpkin season which happens to be one of my favorite autumn flavors. I don’t know what happened but I’m here today to rectify the situation.
Two weeks ago we had a hurricane, then last week we had a bunch of snow (which Maddy and Molly loved!) and here we are as I write this with a 60-degree day. Clearly, Mother Nature is slightly confused. Despite her confusion, it’s still fall and that means pumpkin but it is warm for the moment so I’m thinking ice cream. Pumpkin ice cream! I love making homemade ice cream but I’ve never made one that wasn’t meant for summer months consumption. So when I realized I had lapsed on my seasonal responsibility to consume as much pumpkin as humanly possible, I decided to change that.
This ice cream is smooth, creamy and I kid you not, it tastes exactly like eating pumpkin pie in ice cream form. In fact, if you sprinkle graham cracker crumbs or gingersnap crumbs on top, it truly makes this ice cream taste like pumpkin pie. I also sprinkled candied pecan pieces on top that were ridiculously good! I loved experimenting with different toppings so see what strikes your fancy. There are so many possibilities.
One Year Ago: Lemon French Yogurt Cake with Champagne Grapes
Two Years Ago: Banana Applesauce Cake with Banana Cream Cheese Frosting
This autumn ice cream is creamy, smooth and sprinkled with some crushed graham cracker crumbs, tastes just like eating pumpkin pie.
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon vanilla paste
- 3/4 cup canned pumpkin puree (100% pure pumpkin puree, not pumpkin pie filling)
- Make an ice bath by putting some ice and a small amount of water in a large bowl. Place a smaller metal bowl inside the ice bowl and set a fine mesh sieve on top of the smaller bowl.
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until steam rises from it and the edges just begin to bubble.
- In a small bowl, whisk the egg yolks. Add a ladle full of the warm milk mixture to the egg yolks, whisking constantly. Continue to add half of the milk mixture, one ladle full at a time.
- Pour the yolk mixture back in to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.
- Pour the mixture through the sieve into the bowl set in the ice bath. Mix in the brown sugar, then stir until cool. Once cool, refrigerate overnight.
- When ready to churn, whisk in the vanilla paste and pumpkin puree. Press the mixture through a fine-mesh sieve once again. Churn in your ice cream maker according to the manufacturer’s instructions.
Time does not include overnight chilling of custard base.
Adapted from The Craft of Baking