Pumpkin Pie Ice CreamPosted: January 15, 2012
I realize I’ve been talking a lot about Izzy lately because of her recent operation, but I haven’t been posting any pictures of her. I feel this makes me a bad blogger. After all, the pictures are my favorite part of most food blogs. So here are some recent pics of the bun. I’m trying to get a shot of her cute little shaved belly, but she’s sensitive about it. If I get one, I’ll be sure to post it.
Basking in some afternoon sun.
It might be hard to tell, but that piece of hay is actually in her mouth.
Today Luke and I have our first face-to-face meeting with a rep from the catering company we chose for our wedding. We’re also waiting to hear from our wedding planner, who is assigned to us as part of our package with the Crane Estate, our venue. Save the dates are out in the mail too. The ball is rolling here people!
Now on to ice cream. Yes, I realize today’s high in northeastern Massachusetts is 19 degrees. But that doesn’t mean you can’t enjoy some tasty ice cream inside, where it’s hopefully warmer.
I’m the type to eat ice cream all year round, especially if it’s a particularly good flavor. Pumpkin pie is Luke’s favorite holiday dessert, so I thought I’d give it a try in ice cream form. It tastes just like pumpkin pie filling. Amazing. Add some whipped cream, and it’s like eating frozen pumpkin pie in a bowl…just without the crust. Which is my least favorite part of pie anyway.
Pumpkin Pie Ice Cream
Adapted from Arctic Garden Studio
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
2 teaspoons rum (optional)
3/4 cup canned pumpkin puree
Set a mesh strainer over a large bowl.
In a medium saucepan mix the milk, cream, granulated sugar, pumpkin pie spice, and salt.
Warm the mixture until hot and the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.
Immediately pour the mixture through the strainer into the large bowl. Mix in the brown sugar, then let sit until cool. Chill thoroughly, at least 8 hours or overnight.
Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.