Wednesday, October 10, 2012

Perfect Pumpkin Ice Cream

I love pumpkin everything. Pumpkin pie, pumpkin soup, pumpkin bread, pumpkin truffles, and perfect pumpkin ice cream. I crave pumpkin even more during the autumn season, as I'm sure you do too (if you're a pumpkin fan...)! If you live in the Annapolis area, and you haven't been able to find canned pumpkin in the grocery store lately, it may be my fault. I'm sorry. I just have to prepare in case there is a pumpkin shortage this year - so every time I go to the store, I stock up on pumpkin. But it is not my fault that Starbucks is running out of pumpkin syrup, so don't blame me for that one!

Last week I made pumpkin ice cream for the first time. It was so incredibly delicious. The ice cream was the perfect texture, the perfect flavor, and the perfect autumn treat - it's perfect pumpkin ice cream. My husband and my parents agree with me on this one - and I hope that you will too. For perfect pumpkin ice cream, all you need is an automatic ice cream maker, canned pumpkin, sugar, milk, cream, and spices. Serve with a few gingersnaps, if desired. Enjoy!

Recipe for Perfect Pumpkin Ice Cream

1/2 cup of whole milk
1/3 cup of granulated sugar
2 Tbsp. of dark brown sugar
1/2 tsp. of cinnamon
1/8 tsp. of ground ginger
1/8 tsp. of pumpkin pie spice
1 cup of heavy whipping cream
1/2 tsp. of vanilla extract
a pinch of kosher salt
1/3 cup canned pumpkin
Gingersnaps (optional)

Put the whole milk and granulated sugar in a large mixing bowl. Use an electric hand mixer set on medium-low to beat the milk and sugar together until well incorporated, about 1 - 2 minutes. Add in the dark brown sugar, cinnamon, ginger, and pumpkin pie spice. Beat the mixture on medium-low for about a minute. Add in the heavy whipping cream, vanilla, and pinch of salt. Beat on low for about 5 - 10 seconds. Stir in canned pumpkin and mix well. Cover the mixture with a lid, and put in the refrigerator for 25 - 35 minutes.

Pour the chilled mixture into the freezer bowl of an automatic ice cream maker. Make the ice cream according to ice cream manufacturer directions. Store the ice cream in the freezer in an airtight container until ready to eat! Serve with gingersnaps, if desired.

Perfect Pumpkin Ice Cream Recipe Inspired by: Cook Like A Champion

NOTE: Love pumpkin? I'll be posting more delicious pumpkin recipes soon, such as a recipe for pumpkin-apple soup and a recipe for pumpkin truffles! Here is a tasty recipe for baked pumpkin oatmeal. What is your favorite pumpkin treat? Let me know by leaving a comment on this post!