Pumpkin ice cream

The Starks are always right. Pumpkin-flavoured everything is coming.

Before you get started: Freeze your ice cream bowl for at least 15 hours.  After all the ingredients are combined, chill at least 1 hour before churning. This recipe is from the book that came with the attachment.

Time required: 3 hours (under 1 hour of actual work)

Yields: about 8 cups of ice cream

Total cost if you have none of the ingredients: $29.

Cost per scoop: maybe $1.80

Kitchen implements I used:

  • Nemo the KitchenAid mixer
  • ice cream maker attachment
  • mesh strainer

Ingredients:

  • 1½ C half and half (or light cream)
  • 6 egg yolks
  • ¾ C granulated white sugar
  • ½ TSP vanilla
  • ¾ TSP pumpkin pie spice
  • 1½ C heavy cream
  • 1½ C canned pumpkin

Instructions:

1. Scald the half and half in a heavy-bottomed sauce pot.

2. Combine yolks, sugar, and vanilla.

3. Use a strainer, and gradually temper in the hot half and half. Eww yuck skim.

4. Whisk in pumpkin pie spice.

5. Return mixture to stove, heat on medium-low for 10 min, stirring frequently. It’ll thicken. Don’t let it boil though.

6. Remove pot from heat.

7. Add canned pumpkin and heavy cream to mixing bowl. Strain in the hot mixture and whisk together.

Some desserts cannot be strained enough. I wholeheartedly endorse straining anything that involves scalded dairy.

Have no fear, it will all combine into this.

8. Chill at least one hour before churning into ice cream.

9. When you are ready to make ice cream, churn on speed 1 for 15-20 minutes until dasher clicks.

It stayed pretty fluid until about 15 minutes, that’s when I could see it was starting to firm up. Mine took 18 minutes before the first click.

I am pleased to report this time that I have figured out the frozen bowl completely, it stayed in place, and no thumbs were pinched.

10. Transfer to tupperware container and freeze at least 1 hour before serving.

11. Let thaw a few minutes before scooping with beautiful blue KitchenAid scoop!!

Verdict: Boyfriend says it tastes just like pumpkin pie, it was so good. I can’t really tell what it tastes like because I have a cold and my taste buds have died. :[

Making ice cream is so great! What shall I do with all of the frozen egg whites I have left over?

Playlist: Halo OST

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4 thoughts on “Pumpkin ice cream

  1. Pumpkin ice cream sounds and looks good.

  2. Petra says:

    I LOVE pumpkin ice cream. It may even be my favourite. You can make meringues with your frozen egg whites. Lemon meringue pie, or macaroons or little baked meringue nests for berries and chocolate. Maybe they would go well with pumpkin ice cream.

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