Wednesday, November 14, 2012
Pumpkin Pie Ice Cream
I feel like I'm starting to get a hang of this whole blogging thing. Although in a few months, I'll probably look back and realize my foolishness...This past weekend I finally ordered the DSLR I've been wanting for a very long time. Hopefully you notice a significant improvement in my pictures once that arrives!
When I was pregnant for our baby, we were living in Florida and the ladies where I got my rings cleaned asked Nick what he was going to get me for a 'push present.' Now, I had never heard of that before, but it wasn't too hard to figure out what they were talking about. Obviously they were recommending diamonds, which goes to show how little they knew me! And even though we had only been married for a few months, Nick knew better and got me an ice cream attachment for my KitchenAid. That's one smart man that I married.
Looking back, I realize it was a little bit of a selfish gift on his part because I said I wasn't going to open it until after we had our baby and I had 'earned it.' I don't open Christmas presents early either. He kept harassing me to open it early and I can't say I totally blame him. After all, it was June in Florida. I get it. But I was the 9-month pregnant lady that didn't like to sweat unless I was working out. I figured if I could handle it, he could too!
On to the ice cream. This is melt-in-your mouth awesome. It's not as strongly flavored as real pumpkin pie, but all the flavors are there, including chunks of flaky, buttery crust!
Because it's a recipe that uses cooked egg yolks, you'll have to start it early. I've had homemade ice cream with and without the egg custard and the extra work is worth it if you can wait. It makes a much smoother, creamier, and richer ice cream. All of those are essential in my book.
Pumpkin Pie Ice Cream
Makes about 2 quarts (there is an 8 hour rest time for the custard)
Adapted from this recipe
1 cup whole milk
1/2 cup granulated sugar
2 cups heavy whipping cream
Pinch of sea salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
5 egg yolks
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree (homemade or canned)
Single pie crust (homemade or store bought) -note that my recipe is for a double crust, so you only need half for this recipe
2 teaspoons sugar
1/4 teaspoon ground cinnamon
In a medium saucepan, heat milk, sugar, 1 cup whipping cream, salt, cinnamon, cloves, ginger, and nutmeg over medium heat until hot and steaming, stirring constantly with a whisk.
In a medium bowl, whisk together egg yolks. While whisking constantly, slowly add hot milk to yolks, taking care not to 'cook' the eggs.
Return this to the saucepan and heat over medium heat. Stir constantly with a rubber spatula, scraping the bottom frequently to prevent scorching. Cook until it is thick enough to coat the spatula and no longer runs off the spatula in a thin stream. Remove from heat.
Place the other cup of whipping cream in the bowl your yolks were in initially with a medium-mesh sieve over it. Pour the thickened mixture through the sieve to remove any cooked pieces of egg. Add vanilla and pumpkin puree. Whisk to combine, cover, and refrigerate 8 hours or overnight.
If making a homemade pie crust, you can make the crust now. Work up to the point where the dough is wrapped and refrigerated. If well wrapped, it will be fine resting in the refrigerator overnight with the ice cream. Resume with the crust about an hour before removing the ice cream custard from the refrigerator.
Preheat oven to 350 degrees F.
Roll out the crust into a large circle about 1/4-inch thick. Using a sharp knife or pizza cutter, cut into 1/2-inch thick strips and place on a pan with edges. Sprinkle with sugar and cinnamon. Bake for 15-30 minutes, or until lightly browned. My recipe gives off a lot of butter while baking this way. Move strips to a drying rack to cool. Once cool, crumble into bite-size and smaller pieces.
Follow the manufacturer's directions of your ice cream maker to freeze the ice cream. I have the KitchenAid attachment and this is what I do: Of course the freezer container has been frozen for at least 48 hours...Pour in the pumpkin custard and stir on low speed for 20 minutes. Add crust pieces and stir to combine. Serve immediately (will be quite soft) or freeze in an airtight container that holds at least 2 1/2 quarts.
If you set the ice cream on the counter for 5 to 10 minutes before serving, it will be much easier to scoop.
I'm also sharing this at Homestead Revival, Growing Home, Back for Seconds, I Heart Nap Time, One Project Closer, Happy Hour Party, Sweet 2 Eat, and Crazy for Crust.