Pumpkin Pie Ice Cream Recipe

Ingredients (Approx 1 Litre):

150g brown sugar,
400 ml whole milk,
400 ml cream,
60 g skim milk powder,
3g ice cream mix,
A dash of vanilla extract.
1/2 teaspoon ground cinnamon,
1/2 teaspoon ground ginger,
170 g pumpkin puree.

Recipe:

Mix ice cream stabilizer mix with some sugar.
Add sugar and skim milk powder to the milk.
Use a hand blender to ensure it’s fully dissolved and no lumps remain.
Stir in cream.
Add cinnamon and ginger.
Put on medium heat, stir often, scraping the bottom to prevent sticking.
When it reaches 65°C, add the sugar stabilizer mix.
Cook and stir until it reaches 75°C.
Pour through a sieve into a container and chill.
Add vanilla and pumpkin puree before churning in ice cream machine.

About:

Embrace the cosy flavours of autumn any time of the year with our Pumpkin Pie Ice Cream recipe. This delightful creation takes the quintessential elements of a classic pumpkin pie and churns them into a creamy, frozen dessert. Utilizing tinned pumpkin pie puree, this recipe simplifies the process, ensuring a rich, authentic pumpkin taste infused with the warm spices that epitomize fall. This recipe is perfect for pumpkin fans and ice cream lovers alike. It will help you whip up a batch of Pumpkin Pie Ice Cream that’s as easy to make as delicious to eat.

1. Selecting Your Ingredients:

Quality ingredients are crucial to capturing the essence of pumpkin pie in ice cream form. Start with tinned pumpkin pie puree, which provides a smooth, concentrated pumpkin flavor. Combine it with whole milk, heavy cream, and sugar to create a rich base, then enhance it with a blend of classic pumpkin pie spices—cinnamon, nutmeg, ginger, and cloves—for that unmistakable autumnal aroma and taste.

2. Creating the Pumpkin Ice Cream Base:

Mix the pumpkin pie puree with sugar in a large bowl, adjusting the sweetness to your preference. Stir in the spices until well combined, ensuring the mixture is aromatic and flavorful. Gradually blend in the milk and cream, creating a smooth, homogenous base ready for churning.

3. Chilling and Churning:

For the best texture, chill the ice cream base in the refrigerator until thoroughly cold. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The churning process aerates the mixture, making it a creamy, scoopable delight.

4. Enhancing with Mix-Ins:

To add texture and depth to your Pumpkin Pie Ice Cream, consider folding in crushed gingersnap cookies or a swirl of caramel sauce after churning. These mix-ins complement the pumpkin and spices, echoing the crust and sweetness of a traditional pumpkin pie.

5. Freezing to Perfection:

Transfer the churned ice cream to a freezer-safe container and freeze until it reaches your desired consistency. A few hours should suffice for a soft, creamy texture, while overnight freezing will yield a firmer ice cream.

6. Serving and Enjoyment:

Serve your Pumpkin Pie Ice Cream in bowls or cones, garnished with a sprinkle of cinnamon or a dollop of whipped cream for an extra festive touch. This ice cream is a perfect treat for autumn gatherings, holiday celebrations, or simply as a delightful end to any meal.

Our Pumpkin Pie Ice Cream recipe transforms the beloved flavors of a classic fall dessert into a refreshing, creamy ice cream that can be enjoyed year-round. With its rich pumpkin taste and aromatic spices, this ice cream will surely please anyone looking for a unique and seasonal treat. Enjoy the process of making this festive ice cream, and savor the taste of autumn in every scoop.

Ready to bring the flavors of fall into your ice cream bowl? Try making this Pumpkin Pie Ice Cream today and enjoy a seasonal treat that will become a new favorite. Don’t forget to share your culinary creations with us – we’re excited to see how you celebrate autumn with this deliciously easy recipe!