Another pumpkin recipe today…tis the season! Remember when Lyndsay shared her Mocha Ice Cream with Chocolate Covered Almonds back in July and I didn’t have an ice cream maker? Well, my birthday wish came true…I got one! So I’ll be busy churning out yummy homemade ice cream now. And of course I needed to try a fall ice cream recipe. I’ve been absolutely smitten with the pumpkin-gingersnap combination since my first bite of the Pumpkin Cheesecake Pie, so I wanted to find a way to indulge in that again. And edible bowls are so fun, so I thought I’d try to turn that yummy crust into an ice cream bowl. It worked…and it’s delicious and goes wonderfully with this ice cream!
If you don’t want to use gingersnap bowls, another idea would be to crush some gingersnap cookies and add them right to the ice cream. It’s an amazing combination so you must somehow pair them together! And of course, some salted caramel sauce drizzled on top is always a must for me.
Pumpkin Ice Cream
Makes about 1 quart
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin puree – 100% pure
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
7. Whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer, (pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out), then freeze in your ice cream maker according to the manufacturer’s instructions.
Gingersnap Cookie Bowls
1 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
2 tbsp sugar
Combine the cookie crumbs, melted butter and sugar in a small bowl and mix until all the crumbs are moistened. Press crumbs into bottom and up the sides of small greased bowls or a greased cupcake/muffin pan (I used small glass bowls). Refrigerate (or briefly freeze) bowls until very firm. If they freeze and are too hard, they may crack while trying to remove them. You want the cookie crumb mixture to be very firm, but not frozen. Slide a thin knife along the side of the cookie bowls to loosen, then carefully remove from bowl or pan. After removing the cookie bowls, keep frozen or refrigerated until ready to use.
Ice Cream slightly adapted from David Lebovitz
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Enjoy this weekend! Manda
Some more great fall recipes to try: Roasted Sweet Potato and Coconut Curry | Pumpkin Cheesecake Pie | Pumpkin Whoopie Pies w/ Maple Cream Cheese Filling