Sunday, November 22, 2009

Pumpkin Ice Cream

Are you tired of pumpkin yet? I'm not!



As promised, here is another pumpkin recipe for you. I could not have made this recipe if it were not for my dear friend and fellow blogger Elyse. If you have been following Baked Perfection for any period of time now, you know that Elyse and I became fast and very close friends just from blogging. She would comment on my blog, then I would comment on hers. It eventually turned into long emails, which turned into daily chats. Unfortunately she lives on the west coast and I am on the east coast, so we have actually only met in person once. Elyse, being the incredibly sweet person that she is, sent me the Kitchen Aid ice cream maker attachment as an engagement present right after I got engaged. She pretty much knows exactly what I want at all times and is the most thoughtful person I know.

There are several ice cream ideas and recipes I want to try, but for my first recipe I tried the pumpkin ice cream recipe that came with the attachment. If you love the flavors of pumpkin pie, but are in the mood for something different (or live in a warm climate) this is the perfect fall dessert. The ice cream was incredibly creamy the day I made it, but did get pretty hard in the freezer after a couple days. I recommend you serve the ice cream within a day or two of making it. As special treat I also made some Big Soft Ginger Cookies to make an ice cream sandwich. I highly recommend you make these cookies to go with the ice cream. It was the perfect combination! If you don't feel like an ice cream sandwich, the cookies are also delicious crumbled over the ice cream. Next time, I may even mix the cookies into the batter.


Pumpkin Ice Cream
recipe adapted from Kitchen Aid

1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Scald light cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the light cream, add the spice. Return to saucepan and stir over medium-low heat until the mixture thickens, about 10 minutes; do not boil. Removed from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled. Freeze in your ice cream maker according to manufacturer's directions.