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Pumpkin Pie Ice Cream – the Best Thanksgiving Leftover

December, 2013 · By Coryanne Ettiene

When the dishes are cleared, the guests have left, and not a single slice of pie is left…  the only thing left to do is whip up a batch of Pumpkin Pie ice cream to polish off the last of the pumpkin lingering in the house to celebrate the final days of the autumn season.  But here is where I have to admit my pitfalls of being a food blogger…  I get so wrapped up with my own kitchen adventures that I forget to write down the recipe, and add this fault to my large pot of mulled wine that someone polished off while I was cooking, and you have a “I think this is what I did” recipe. Regardless, this is, even if I am a bit foggy on the exact recipe, the best Thanksgiving left over.

pumpkinicecream by Coryanne Ettiene

Ingredients

2 Egg yolks
2 Cups of Half and half
1 Cup of Heavy whipping cream1 Cup
1 Teaspoon of Vanilla extract
1 Cup of White baker’s sugar
Pinch of  Salt
1 Cup of Canned Pumpkin (not the pie seasoned blend, but the plain version)
1 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
2 Whole Cloves

Directions

1. Add the diary to a medium sauce-pan with the vanilla, and warm on low heat while you whisk the egg yolks and sugar together in a large mixing bowl.
2. Gradually add the warm cream from the sauce pan into the egg mixture, stirring as you add the cream.
3. Once the transfer is complete, return the mixture to the sauce pan, add the whole cloves, and cook on medium heat for about 20 minutes until the mixture coats your spoon. (It is important not to let it boil, the heat should be simmering, if you see a bubble appear, remove it from the heat and reduce the heat to avoid any further bubbles).
5. Once thick, remove from heat and discard the cloves before folding in the spices and pumpkin.  Allow mixture  to steep at room temperature for 30 minutes before moving to the fridge to cool.
6. Once cool, add it to your ice cream maker.

Note:  The basic recipe for vanilla custard ice cream is rock solid, I  use it as the base for all of our ice cream adventure…where I get a bit foggy is on the amount of spice and pumpkin, but my darling husband swears this is what I did….tell me if it worked by connecting with me on Facebook.

pumpkinicecream by Coryanne Ettiene

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