Amy from Minnesota Locavore is continuing the pumpkin-treat love today and what a neat treat! The fact that she is a fellow Minnesotan and a cool foodie just sweetens the pot! :)
Hi everyone! I’m Amy from Minnesota Locavore. I’m so excited that Amy invited me to take part in her fall series this week. Last year I shared one of my cookie recipes in her 25 Days of Cookies series and am so excited to be back with you and a great group of bloggers again!
My post today is perfect for the weather we are having this week. The leaves and the calendar say “Bust out those cute scarves and tall leather boots ladies…It’s fall!” but 70° days keep saying “Hang on a second…There’s still some summer left!” What’s a gal to do with a dispute like this? The only answer is a fall-inspired ice cream.
My friends and I have had a steady appetite for Starbucks’ Pumpkin Spice Lattes for the past few weeks. This recipe combines that same rich cinnamon-spice flavor we all love with a pumpkin custard ice cream that will have you passing up the coffee shop and heading straight home to the freezer. Can’t think of a better way to ease into the season than a taste of fall with one of my favorites of summer!
Pumpkin Spice Ice Cream
Adapted from Eliza Domestica
2 cups of heavy whipping cream, divided
1 cup of brown sugar, divided
5 egg yolks
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla
1 cup of fresh pumpkin purée, chilled (I used my own, but the canned pumpkin purée will work just fine – be sure to buy 100% pumpkin and not the pre-sugared/spiced canned pumpkin pie mix)
1. Combine 1/2 cup heavy cream, 1/2 cup brown sugar, egg yolks, spice and vanilla in a bowl. Whisk together until smooth. Set aside.
2. In a medium sauce pan over low heat, combine 1 1/2 cups heavy cream with remaining 1/2 cup of brown sugar. Slowly bring to a boil over low heat, stirring often. Be careful not to scorch the cream!
3. While cream is coming to a boil, prepare an ice bath for the custard. Place the pumpkin purée in a medium-sized bowl with a lid. Place the medium-sized bowl in larger bowl filled with a few cups of ice water. Set aside to rapidly cool the custard.
4. When the cream is just simmering, slowly stir in egg mixture into hot cream. While continuing to stir, bring mixture to a simmer again and cook for 5 minutes. It will begin to form a thick custard and coat the back of the spoon, just like pudding.
5. Pour the hot custard into the chilled pumpkin and stir 1-2 minutes or until the custard and pumpkin reach an even temperature throughout. Cover and refrigerate bowl for 2-3 hours.
6. Pour pumpkin custard into ice cream maker and follow the manufacturer’s directions accordingly.
*Note: My husband’s not a coffee drinker so I left the instant espresso out of the recipe. But if you’re a latte fan like me, add a few tablespoons of instant coffee to the egg mixture with pumpkin pie spice. Before adding the hot custard to the pumpkin pie, pour the mixture through a fine sieve to remove any large grounds.
Thanks Amy! Yummo!