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:
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!
- 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)
- 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.
- 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).
- 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.
- 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.
- 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).
- 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.
- 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.
- Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.
- 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.
- Makes about 1 quart. ENJOY!!!
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?