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.