pumpkin spice ice cream

PSI 3

Ice cream. It’s what’s for dinner. Well, not really. But I am an adult…I could totally have ice cream for dinner if I really wanted to. But then I would ruin my appetite for sweet potato tacos, roast chicken, and an incredible arugula salad.

Now that I am sufficiently hungry…let’s talk about this RICH and CREAMY Pumpkin Spice Ice Cream. It has the finest ingredients, the perfect pairing of spicy sweetness, and just a little something special at the end.

Ever heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering and prepping of all your ingredients ahead of time. A helpful way to stay organized and make sure you have everything you need.

That being said:

PSI 1

Mis-en-place, like a boss.

You know who else does things like a boss? Williams-Sonoma. I can always look to them for a great recipe to jump off from and adapt. Here we go!

Ingredients:

  • 1 cup pumpkin puree (I used canned)
  • 1 tsp. pure vanilla extract
  • 2 cups heavy cream (I used Horizon brand)
  • 3/4 cup packed brown sugar
  • 5 egg yolks
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp ground nutmieg
  • 1/4 tsp. salt
  • Ice water/ice cubes (for setting)
  • 1 Tbsp. Hennessy Cognac (yup)

PSI 2

Directions

  1. In a medium-sized tupperware, whisk together the pumpkin puree and vanilla extract. Seal your tupperware and refrigerate for at least 3 hours or up to 1 day.
  2. In a medium-sized saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until you can see bubbles forming around the edges of the pan (no more than 5 minutes).
  3. Meanwhile, in a large bowl, whisk together the 5 egg yolks, cinnamon, ginger, nutmeg, salt, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar until well combined/sugar dissolves.
  4. Next, remove the cream mixture from the heat. Slowly whisk about 1/3 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the sauce pan.
  5. Cook over medium heat, keeping the custard at a low simmer and stirring continuously with a wooden spoon. The mixture should turn into a custard that will be thick enough to coat the back of your wooden spoon. this will be the sign that it is ready and should take no more that 5 minutes (Do not allow the custard to boil).
  6. Meanwhile, fill a large bowl with ice water and ice cubes. Strain your custard through a fine-mesh strainer and into a medium-sized bowl. Place that bowl into the bowl filled with ice water. This allows the custard to set and cool. Then, after a few minutes, whisk the pumpkin mixture into the custard.
  7. Cover your pumpkin custard with plastic wrap, pressing it directly on to the surface of the custard. This prevents a skin from forming on the top while chilling. Refrigerate the pumpkin custard at least 3 hours or up to 1 day.
  8. Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.
  9. Add the Cognac during the very last minute of churning. Transfer the ice cream to a freezer-safe sealed container. Freeze for at least 3 hours or up to 3 days, (if you can wait that long) before serving.
  10. Makes about 1 quart. ENJOY!!!

PSI 4

I brought a quart of this Pumpkin Spice and some Apple Spice to Community Group and they were both devoured. Noted: this recipe is a definite crowd pleaser!

What ice cream recipe would you like to see from me next?

xo sarah

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5 thoughts on “pumpkin spice ice cream

  1. Finally got caught up on your blog! apparently I like waiting weeks at a time so there’s more to read in one sitting? Love the way you share your life and the scrumptious things you make. It’s inspiring! XO

  2. Pingback: honey chai tea latte | this abundant life

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