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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 18, 2012

Dreamy Pumpkin Ice Cream

You've probably realized by now that pumpkin is one of my favorite seasonal flavors.  I wish it was available year around...but then again maybe I wouldn't appreciate it as much if it were.

I was asked to review an ice cream cook book for our local newspaper and one of the flavors I tried from the book was pumpkin. 

Mmmmm, this was good.  The recipe called for pumpkin puree that you roast yourself but I cheated a bit and used canned pumpkin puree....I have no patience sometimes....when I want something, I want it now and at that particular moment it was pumpkin ice cream, roasting would have taken entirely too long.

I can't share the recipe just yet, but if you start out with a basic ice cream base, just add 3/4 of a cup of pumpkin puree and some Chinese 5-Spice powder and you will end up with a delicious creamy pumpkin pie ice cream.

And your house will harbor the sweet and spicy scent of fall cooking.

Boil the milk, cream, seasoning and corn syrup for 4 minutes then add the cornstarch and boil again for a minute until it thickens.

Add the milk mixture to your pumpkin and cream cheese mixture.

Throw it in a Ziploc and give it a chilly ice bath for 30 minutes until good and cold.

Ice cream maker time, I use my KitchenAid attachment, for 30 minutes.  Then store in airtight containers for at least 4 hours until it's good and hard.

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