Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Thanksgiving meets Summer with this spicy, refreshing pumpkin pie ice cream and I LOVE it!

This is by far the most amazing flavor ice cream I’ve tasted. It’s so spicy, flavorful, and different. I love the color of this ice cream too. It’s gorgeous, if you’re into that orangy, brown color.  I had the opportunity to review the cookbook, Big Gay Ice Cream by Bryan Petroff and Douglas Quint. I couldn’t resist the sparkly rainbow colored ice cream cone on the front of the book.

As I flipped through the cookbook, I spotted the pumpkin ice cream recipe. I knew this is was the first recipe that I had to give a try. They also have the dirty banana ice cream that I have to try next. So, here’s what happened the first time I attempted this recipe. I missunderstood the recipe slightly. I tried to heat up the spices and sugar until the sugar melted when I should have been adding the sugar and spices to the yolks and cream. I feel like the directions could have been a touch more clear, but blame the mistake mostly on myself because I’m horrible at following recipe directions. I’m so much better at giving recipe directions! That’s not a bad thing though, right?

Ingredients

  • 5 large egg yolks
  • 1 + ¾ cups heavy cream
  • ¾ cup whole milk
  • ¾ tsp. kosher salt
  • ½ tsp. ground cloves
  • ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • ¼ tsp. cayenne pepper
  • ¾ cup light brown sugar, packed
  • ¾ tsp. vanilla
  • 2 T. maple syrup
  • 1 cup canned pumpkin puree
Read the whole recipe on Cookie Dough and Oven Mitt