When September comes around, it's all about the pumpkin: breads, rolls, cookies, soups, and of course, pie!
But one of the best autumn treats is pumpkin pie ice cream.
Pumpkin pie ice cream is the perfect transition from summer to fall desserts. It's rich, creamy, and bursting with all the autumn flavors. But that's not all. The graham cracker crumble inside acts as the pie crust from the name's sake: pumpkin pie. The graham crackers add a contrasting texture to the super smooth ice cream as well as a delightful crunch.
You can make pumpkin pie ice cream when you have leftover pumpkin from other recipes, since the ice cream only calls for 1 and 3/4 cups of pumpkin puree. You can use either canned pumpkin puree or bake and prepare a whole pumpkin. If you've baked a pumpkin pie or made a batch of pumpkin quick rolls, then use the left over puree to make this lovely dessert.
The recipe below has been adapted from the Complete Cuisinart Ice Cream Maker book. The recipes in the book are wonderful, and you can change the ingredients to fit your preferences. If you're just starting out making ice cream, or want to try new and unique recipes, this Cuisinart book is highly recommend.
I use the Cuisinart ice cream maker to make all of my ice cream. I chose this particular appliance because it does not use rock salt and it is extremely easy to use and clean. This recipe is tailored to use the Cuisinart ice cream maker, but if you have a different ice cream maker, adjust the appliance directions listed here to those of your machine.
The user simply pours the ice cream mixture into the bucket, with very little handling or mess!
For storage, I recommend using the Balci premium ice cream containers. They are BPA free and very sturdy, helping keep the ice cream from getting freezer burned. Each container holds one quart of ice cream, which is perfect, since the Cuisinart makes approximately 2 quarts of ice cream per recipe. Before making the ice cream, place the containers in the freezer to get them extremely cold. By doing this, it will keep the ice cream from softening when you place it into the containers. A good rule of thumb when making ice cream, is that everything the ice cream is in and/or touches needs to be cold or frozen so that the ice cream can solidify up properly.
Ingredients:
1 and 1/2 cups of kefir or whole milk
Since we make our own kefir, I substitute the whole milk in an ice cream recipe with kefir. 2 cups heavy cream
1 cup packed brown sugar
2 tablespoons molasses
1 and 3/4 cups of pumpkin puree, (canned or prepared)
1 and 1/2 teaspoons of cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup of crumbled graham crackers
Directions:
1) Prepare your ice cream maker according to it's manual. If using the Cuisinart maker, freeze the bucket at least 24 hours prior to making the ice cream.
2) In a mixing bowl, combine the milk, brown sugar, and molasses and whisk together until the sugar is dissolved.
3) Stir in the pumpkin puree, cinnamon, ginger, nutmeg, heavy cream, and vanilla. Mix thoroughly until combined.
4) Let the mixture refrigerate for 2 hours.
5) After chilling the mixture for 2 hours, take out your ice cream maker and the mixture. Finish according to the instructions of your machine, place the finished product into the containers and enjoy!
Print Recipe:
Disclaimer:
I am not a doctor, nor do I diagnose or treat people. While I do seek scientific confirmation of the safety and effectiveness of the herbs and natural remedies that I use, remember that using herbs and natural remedies are a personal choice. The information that I share on my blogs are not intended to diagnose, treat or prevent disease. All things on these blogs are my opinions and shared knowledge, based on my research or the research of others. Also, if you have a medical condition, are taking pharmaceutical drugs, or are pregnant, please consult with your physician prior to taking herbs or attempting natural remedies.
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