11 November 2011

Pumpkin Pie Ice Cream - The Perfect Ice Cream for Autumn


Pumpkin pie says "Autumn" like no other dessert. But the weather in many places is still warm (and, after six months, I'm still sooo stoked about my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker), so I thought, Why not make some pumpkin pie ice cream?

The recipe I developed is a simple, no-egg, uncooked ice cream. I haven't bothered to even try making custard-style ice creams because I'm such a fan of custard that it would never make it into the ice cream maker!

I use all organic ingredients. If you can't get organic milk and cream, at least get a brand that doesn't have hormones. Of course, it's tasty without the pie crust, but then it would just be pumpkin ice cream! The pie crust takes it over the top--it is so good! Tastes just like pumpkin pie, only colder.

If you use canned pumpkin, you'll have 3/4 cup left over (a 15-ounce can equals 1 3/4 cups); my next post will tell you what to do with it! What's your favorite way with pumpkin? 

Simple Pumpkin Pie Ice Cream

(Makes about 5 cups)

The Ice Cream

1 cup pumpkin puree
1/3 cup sugar
1/3 packed cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon salt
1 cup heavy whipping cream
1 1/4 cups milk (I used 2%)

The Pie Crust

2/3 packed cup unbleached all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled
3 tablespoons ice water

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together pumpkin, sugars, vanilla, spices and salt until the mixture is well blended. Whisk in the cream and milk. Cover and refrigerate at least 2 hours or overnight.

2 Preheat oven to 400 degrees. In small mixing bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse meal. Stir in just enough ice water to make dough come together. Place ball of dough on parchment-lined rimless baking sheet and roll out to about 1/8-inch thick--size and shape don't matter. If your rolling pin isn't handy, just press it out with your hand. If you like, cut out a few shapes for a garnish. Bake about 20 minutes or until golden. Set aside to cool. Then roughly break into pieces. I made six 2.5-inch-wide hearts and had enough crust left to make about 1 cup of crumbled crust.

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes. Or follow the directions for whichever brand ice cream maker you have. 

4 Transfer the soft ice cream to a freezer-safe airtight container, layering in the crumbled crust as you go, and place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving. Garnish each serving with a pastry heart (or whatever shape you prefer).

32 comments:

Cranberry Morning said...

Oh my goodness!!! That sounds wonderful. So far, until I saw this post, my favorite way to have pumpkin was homemade pumpkin cheesecake w. hazelnuts. Now, however, I'm not so sure! :-)

Jean said...

Thanks, Judy! That cheesecake sounds good, too; I'll eat anything with hazelnuts!

Richard Sheppard said...

Oh, what a treat! I can eat ice cream any time of the year. It's pumpkin pie in a cup. Who needs to add whipped cream either because it's already in there!

Jean said...

Exactly! So it probably ends up being lower in calories and fat than the pie--as if I *really* care about that!

A Vintage Chic said...

Hi, Jean! Thanks for stopping by my blog today--so nice to meet you! I just discovered the Jane Austen blog the other day--so glad I did! Glad I found you, too--nothing I love more than wonderful new recipes!

I'll be following along...hope your day is just lovely!

Julie

Jean said...

Thanks so much, Julie! You'll find many "vintage" foods (I usually think of them as "heritage" foods) on my blog. And I'll find many wonderful ideas for setting the table (or laying the table, as they say in England) on *your* blog.

Thomas "Sully" Sullivan said...

Ah, what's in a name? "Pumpkin Pie Ice Cream" as a label is a complete turn-off to me. Visions of cold squash, rhutabaga etc. But your apt phrase "cold pumpkin pie" somehow gets me past the guard dogs of lexicon. I'm so glad to, um...eat my words.

Jean said...

Ah, well, that's a wordsmith for you. When it comes to eating, I eat first and think about the beauty of a phrase later! Just don't talk to me about the still popular overutilization of bacon--I don't want any bacon in my ice cream!

Angie's Recipes said...

Jean, you have me at pumpkin pie ice cream! I meant..ice cream means SUMMER for me..and pumpkin AUTUMN...I love this creative combination. It looks very tempting.

Jean said...

Angie, thanks! It IS delicious, and the pie crust actually stays crunchy. AND it's really easy.

Charles said...

Maybe you can shed some light on the whole ice-cream machine gig - I've been watching a cooking show recently and it seems like every man and his dog has one. Does it really make it all frozen in just 30 minutes or so? How does it cool it down? Do you need ice? Soooo many questions!

I love ice-cream. I think a really good vanilla can't be beaten, but your ice-cream just looks delicious, and so professional too - just like something I'd see in a restaurant. Thanks for sharing :)

Mary said...

This sounds absolutely perfect. I was just thinking about making ice cream earlier today, but nothing sounded quite right. I just pinned this though. Thanks!

Jean said...

Charles, thank you (especially the part about "professional")! I think my first ice cream post, http://delightfulrepast.blogspot.com/2011/05/strawberry-ice-cream-and-equipment.html, will answer most of your questions. Just let me know what else you need to know.

Jean said...

Thank you, Mary. I do hope you'll like it as much as we do!

Becky said...

Oh wow! I really need to get an ice cream maker!! I love anything pumpkin...

Jean said...

I know! I don't know how I managed before I got my ice cream maker! Click on my link and order one today; you won't be sorry!

Dina said...

sounds delish!

Jean said...

Thanks, Dina!

Melanie said...

Wow, that looks (and sounds) delicious.

Jean, at some point would you mind giving a blog tutorial on how you get your food photos to look like they belong in a cookbook? They always look so amazing!

Jean said...

Melanie, thank you soooo much! Me? Give a blog tutorial? Wow! I'm just speechless.

Sippity Sup said...

Pumpkin Ice Cream is perfect for our sunny LA Thanksgivings! GREG

Jean said...

Yeah, and it sort of fits in with the pie jag you've been on! Mmmm ... pie.

Jenn said...

I'll definitely be trying this one.. I love ice cream and have been thinking about a pumpkin pie or apple pie type of ice cream... you might have been reading my mind :)

Jean said...

Thanks, Jenn! I hope you like it as much as we do. A perfect autumn/winter dessert for Phoenicians!

Christine said...

Hey Foodies, Jean's Ice Cream recipe has been selected by Knapkins to be in our Recipe Guessing Game. Can you guess the recipe? http://knapkins.com/guess_games/702?source=blog

Jean said...

Thanks, Christine!

Anonymous said...

Thank You...everything I saw was to cook up...
now I have this and will make it tomorrow...I made egg nog..no cook..we have organic valleyby
the quart...just made it up.. 2 cups nog with 1 cup heavey whipping cream.....and sugar..next time I will add a few more spices for better flavor.....this was sooooooo good...didn't last long.....and for left over pumpkin...make a malted shake or a protien shake....pumpkin butter??????? thank Kimberly

Jean said...

Kimberly, thank you. I think you'll really like it. Glad you're using the organic dairy products--so important! If you're an eggnog fan, you must try *my* recipe next time. http://delightfulrepast.blogspot.com/2010/12/eggnog-cup-of-classic-comfort.html And for the leftover pumpkin, try http://delightfulrepast.blogspot.com/2011/11/pumpkin-tea-cakes-alternative-to-sugary.html. And I think I'll try a pumpkin protein shake!

JavelinWarrior said...

O! M! G! This looks amazing and the ingredient list sounds fantastic. I love that you're with all organic ingredients - and since I have some frozen pumpkin puree left over (and a Cuisinart ice cream maker) I feel compelled to attempt this :)

Jean said...

Wonderful! Thank you! I hope you love it as much as we do!

Jessica Moree said...

Just discovered your blog the other day and just made this pumpkin ice cream tonight. One word: AMAZING! Great find, will be back!

Happy holidays!

Jean said...

Thank you, Jessica! I hope you'll find other recipes you like at Delightful Repast! In just a few minutes I'm posting my eggnog ice cream.

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