What is it about October that has everyone seeking out pumpkin flavoured this and that? I mean, really, we can eat it all year long if we want to, but we don’t (at least I don’t). I wait until October and then get my entire year’s quota done in 31 days. After making this Pumpkin Pie Ice Cream, I’m starting to re-think this whole arrangement. I don’t think I can wait a whole year to make this again.
This was all inspired by the Apple Pie Ice Cream with Homemade Caramel Sauce I made last month. Garrett said was was the best flavour I’d made yet, so of course I had to try and top it. This time I baked up some pie crust pieces and tossed them in for a little crunch. Whoa. Now it really tastes like mom’s pumpkin pie.
Look at all those spices and crunchy pie pieces. This stuff is like Thanksgiving crack.
- 1-1/2 cup whole milk, divided
- 1-1/2 cup heavy cream
- ½ cup granulated sugar, divided
- ¼ cup packed brown sugar
- 4 large egg yolks
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup all-purpose flour
- ¼ tsp salt
- 2 tbsp cold shortening
- 1 tbsp cold butter
- 1-2 tbsp ice cold water
- Pour 1 cup heavy cream into a heat-safe bowl, set in a large bowl filled with an ice bath. Rest a fine mesh sieve over the top of the bowls.
- In a medium saucepan, combine milk, remaining cream, ¼ cup granulated sugar and brown sugar. Cook over medium heat until sugar is dissolved and mixture starts to steam. Remove from heat.
- In a small bowl, whisk egg yolks and ¼ cup granulated sugar until smooth. Slowly whisk in some of the warm cream mixture, about ¼ cup at a time until it is about half cream in the bowl and the mixture is warm to the touch. By doing this gradually, you are tempering the yolks, rather than cooking them.
- Pour yolk mixture into saucepan and return to medium heat. Stir constantly until the mixture thickens for about 5-7 minutes or until it reaches 170ºF. Don’t let it boil! TIP: Use a candy thermometer clipped to the side of the saucepan.
- Pour mixture through the sieve into the cold cream. Let it cool for about 10 minutes, stirring occasionally.
- Remove the custard mixture from the ice bath and whisk in the pumpkin puree, vanilla, cinnamon, ginger, nutmeg and salt.
- Cover tightly with plastic wrap, making sure to press the plastic wrap down onto the surface of cream mixture, preventing a skin from forming while it cools. Refrigerate the custard until completely cool, at least 3 hours but overnight is ideal.
- Meanwhile, make the pie crust pieces. Preheat the oven to 400ºF.
- In a small bowl, mix the flour and salt. Cut the cold shortening and cold butter into the flour using two knives, until it crumbles into small pea size pieces. Add ice cold water one tablespoon at a time until a dough forms.
- Roll dough out onto a lightly floured parchment lined baking sheet. Cut into small squares with a pizza cutter. Bake for 8-10 minutes until lightly golden. Cool and set aside.
- Pour the custard mixture into the freezing chamber of your ice cream maker. All manufacturers are different, but I've found that our Cuisinart Ice Cream Maker takes about 25 minutes. Add the pie crust pieces into the mixture at the last minute of churning.
- Transfer ice cream into an airtight container and freeze until firm, at least 2 hours.
Pour 1 cup heavy cream into a heat-safe bowl, set in a large bowl filled with an ice bath. Rest a fine mesh sieve over the top of the bowls.
In a medium saucepan, combine milk, remaining cream, 1/4 cup granulated sugar and brown sugar. Cook over medium heat until sugar is dissolved and mixture starts to steam. Remove from heat.
In a small bowl, whisk egg yolks and 1/4 cup granulated sugar until smooth.
Slowly whisk in some of the warm cream mixture, about 1/4 cup at a time until it is about half cream in the bowl and the mixture is warm to the touch. By doing this gradually, you are tempering the yolks, rather than cooking them.
Pour yolk mixture into saucepan and return to medium heat. Stir constantly until the mixture thickens for about 5-7 minutes or until it reaches 170ºF. Don’t let it boil! I used a candy thermometer clipped to the side of the saucepan to make sure that I didn’t get the mixture too hot.
Pour mixture through the sieve into the cold cream. Let it cool for about 10 minutes, stirring occasionally.
Remove the custard mixture from the ice bath and whisk in the pumpkin puree, vanilla, cinnamon, ginger, nutmeg and salt.
Cover tightly with plastic wrap, making sure to press the plastic wrap down onto the surface of cream mixture, preventing a skin from forming while it cools. Refrigerate the custard until completely cool, at least 3 hours but overnight is ideal.
Meanwhile, make the pie crust pieces. Preheat the oven to 400ºF.
In a small bowl, mix the flour and salt. Cut the cold shortening and cold butter into the flour using two knives, until it crumbles into small pea size pieces. Add ice cold water one tablespoon at a time until a dough forms.
Roll dough out onto a lightly floured parchment lined baking sheet. Cut into small squares with a pastry cutter or pizza cutter.
Bake for 8-10 minutes until lightly golden. Cool and set aside.
Pour the custard mixture into the freezing chamber of your ice cream maker. All manufacturers are different, but I’ve found that our Cuisinart Ice Cream Maker takes about 25 minutes.
Add the pie crust pieces into the mixture at the last minute of churning.
Transfer ice cream into an airtight container and freeze until firm, at least 2 hours.
Enjoy!
Amanda, this ice cream looks SO good! And I am right with you–I would want to eat this year round, too 🙂
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