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

honeycrisp apple spice ice cream

HAS 1

Honeycrisp apples are my husband’s favorite apples. Ice cream is my favorite dessert. Honeycrisp apples IN ice cream had to happen sooner or later! It really helped that our local farmers market had a huge sale on honeycrisp apples…and let’s just say we went a little crazy.

Honeycrisp apples are known for their “sweet taste and distinct juciness” with an “explosive crunchiness.” My husband says, “It’s the perfect apple to hold in your hand and destroy with your mouth.” WOW! And because honeycrisp apples really are that good, they are what make this ice cream out of control.

For ice cream, I trust my friend Nicole. She really knows what she is talking about and she had the perfect recipe for me to go off of! Please enjoy this ice cream curled up on the couch with your favorite person and a good movie. Sounds like a great date night in to me!HAS 4

HAS 2

Ingredients for Honeycrisp Apples:

  • 2 large honeycrisp apples – peeled, cored, and cut into small chunks (2 cups)
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. lemon zest
  • 1/8 tsp. salt

Ingredients for Ice Cream:

  • 2 cups whole milk
  • 1 tablespoon plus 1 tsp. cornstarch
  • 3 Tbsp. cream cheese, softened
  • 1 1/4 cups heavy cream
  • 1/2 cup garnulated sugar
  • 1 1/2 tablespoons agave
  • 1/2 tsp. vanilla
  • 1/8 tsp. kosher salt

HAS 3

Directions:

  1. Prepare and measure your ingredients for the spiced apples. Combine into a medium saucepan. Cook the apples over medium heat, stirring often, until the apples are tender (about 10 min.). Let the apples cool a bit and then place them in the fridge to chill.
  2. Meanwhile, in a large bowl, (I used my Kitchenaid mixer), whisk the cream cheese with whisk attachment, until smooth.
  3. In another large bowl, fill with cool water and ice. Set aside.
  4. In a small bowl, mix 2 Tbsp. of the milk with the cornstarch until smooth. Set aside.
  5. In a large saucepan, combine the remaining milk with the cream, granulated sugar, agave nectar, and vanilla. Bring the milk mixture to a boil and cook over moderate heat for 2-4 minutes until the sugar dissolves.
  6. Once the sugar is dissolved, remove the saucepan from the heat and slowly whisk in the cornstarch mixture. Return the saucepan to the heat and bring mixture to a boil. Reduce heat to medium high and cook unitl mixture is slightly thickened.
  7. Slowly whisk the hot milk mixture into the cream cheese until well incorporated and smooth. Whisk in the salt.
  8. Set the bowl in the large bowl of ice water and let stand, stirring occasionally, for about 20 minutes.
  9. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Add the chilled spiced honeycrisp apples during the last minute of churning.
  10. Pour into an airtight container and freeze for at least 3 hours before consuming. ENJOY!!!

HAS 6

This ice cream is rich and, at the same time, refreshing. I decided to drizzle some caramel sauce on top…good decision. Whipped cream or chopped walnuts would also be a perfect pairing.

HAS 7

Enjoy a bowl of Honeycrisp Apple Spice Ice Cream with family and friends this Thanksgiving! It would be great alongside the pumpkin pie. And blessings to you and yours during this sweet fall season.

xo sarah

our full life: week thirty-two

OFL 32I dont know about you…I’m feeling thirty-two! Week thirty-two was busy, and that’s what we signed up for. I love our life of community, ministry, family,  and the random things God throws our way.

cappuccino time with grannyIced cappuccino for my sweet Granny. I love her!

treasuresMy Great Grandma’s memorial service was this last weekend. I was given some little treasures to remember her by.

homeworkMy first time working from home was a complete success. Honey bran muffin along side a homemade latte makes answering loads of emails a breeze.

girl with glassesI’m a girl with glasses. Shopping for them is hard work!

concertJon Foreman came to work this week. Yup…it was awesome.

boomers natureLoved the colors of this. Made me feel like summer is going to linger for a bit longer.

ice cream barClassic ice cream bar for a classic girl.

haircut dayI got a haircut! I like how she styled it with a middle part.

mini golfMini golf with some of my favorite Jr. Highers! They’re champs.

boomers girlsWaiting in line (for an hour) for the go-karts. Never a dull moment with these girlies though.

ice cream partyIce cream party with our favorite staff! The wonderful Wilma made mocha, chai, butter pecan, and mint chip.

Enjoy the summer while it’s still here!

xo sarah

this abundant list

TAL 26

  1. I am having a RED, WHITE, & BRUNCH get together this Independence Day! Thanks for the amazing brunch recipe inspiration joy & tracy!
  2. Great article about eating right. Interesting perspective!
  3. I would love to make this for our house someday!
  4. SWOON!!!
  5. I love ice cream. Don’t you? Let’s visit all 16 great American ice cream shops!
  6. Definitely looking forward to Saturday so my hubby and I can check out Coffee & Tea Collective. Check out this awesome video made by Utmost Creative!
  7. I want to go to Palm Springs so bad this summer. Hotel and breakfast spot already planned out!
  8. I wish my husband wasn’t allergic to cats, or I would get one and make it these cutsie catnip yarn toys!
  9. Looking for an awesome sunscreen this summer? Read this and get some great advice!
  10. Brighten your hair with tea? Why not?!
  11. I made this curry dish for dinner this week and it was scrumptious. Especially with a little sriracha on top!
  12. THIS salad! Yum…yum…YUM!
  13. 13 summer party ideas!!! SO cute.

ENJOY the day!

xo sarah