Monday, September 30, 2013

Pumpkin Ice Cream with Cinnamon Sugar Pie Crust Pieces



The weather is definitely turning colder here up in the Northern US, but ice cream can still be enjoyed as you are indoors and toasty warm. I slightly adapted a recipe from Lauren's Latest.

The texture of the ice cream wasn't 100% perfect and I am not sure if that is to blame on my ice cream maker or if I used too much of the pie crust pieces in the ice cream. It wasn't quite as creamy as I would have liked. I have reduced the amount of pie crust pieces in half, which is reflected below in the recipe. If you try out the recipe please let me know how it turns out. Enjoy!

Notes: My preference is that this ice cream is best eaten 'soft serve'.

Pumpkin Ice Cream with Cinnamon Sugar Pie Crust Pieces
Makes 1 quart

For the ice cream:

  • 1 cup heavy cream
  • 1 cup half and half
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 6 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extract

For the pie crust:

  • 1/2 sheet of premade pie crust, thawed 
  • cinnamon & sugar 

1. Heat cream, half & half, sugars, salt, cinnamon, nutmeg, and ginger in the top of a double boiler until sugars and salt have dissolved. In a small bowl stir egg yolks together to break. Stream about 1 cup of hot cream mixture into egg yolks to temper. Pour egg mixture back into double boiler and heat, stirring constantly until it has thickened. You will know it is done when the mixture coats the spatula. Remove from heat. Whisk in pumpkin puree and vanilla. Pour through a fine mesh strainer, cover and refrigerate 24 hours.

2. Prepare the crust. Roll out the premade pie dough. Cut into squares or triangles. Sprinkle with cinnamon and sugar. Transfer to a parchment lined cookie sheet and bake until lightly browned. (Follow the temperature called for on the box.)  Let cool. Break into bite sized pieces and set aside until ready to add to the frozen ice cream.

3. When you are ready to make your ice cream, assemble ice cream maker (with the frozen bowl) and turn on. Pour ice cream base into machine and churn for 10-12 minutes or until creamy and frozen. In the last 30 seconds pour pie crust pieces into machine to mix. Scoop ice cream into a larger container, cover and freeze.

Adapted from Lauren's Latest.

2 comments:

  1. Oh, this looks good. It is Fall, but still feels like summer - I need to put this on my list.

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  2. Still balmy in "southern" New England! I'm seeing pumpkin at all the ice cream places that are still open, but have yet to try some. This sounds yummy although I do like my ice cream to have a firm texture so will let you know my thoughts when I make this.

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