Pumpkin Ice Cream – Bead Yarn & Spatula

One thing I have yet to come across during the season of pumpkin spice craze is pumpkin spice ice cream. Now, I am sure if you go to a specialty ice cream shop you may find it, but what I am referring to is a pint or carton of it at your local grocery store. I have seen pumpkin cheesecake, but, never just plain old pumpkin. Quite a few years ago I actually made a pumpkin ice cream using my ice cream maker but recently while chatting with a friend she mentioned the same thing, that she wished they would sell a pumpkin spice ice cream and that got me thinking to tweak my original recipe to create a no-churn version.

I began by placing a metal bowl and the beaters of my hand mixer in the freezer for about 30 minutes. While those items chilled I combined a can of condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl and whisked them together until they were well blended. Once the bowl and beaters were chilled I used them to beat heavy cream until stiff peaks formed making sure not to overbeat the cream. Next, I gently folded in the whipped cream to the pumpkin mixture. I added about half of the whipped cream at first and then the remaining half and continued folding the two mixtures together until no streams of either remained.

Once the two mixtures were combined I transferred it to a metal loaf pan. I smoothed the top and then placed a piece of wax paper directly on the surface so ice crystals wouldn’t form on the ice cream. I wrapped the pan with aluminum foil and let it freeze overnight.

The following day I removed the aluminum foil and wax paper and let the ice cream sit at room temperature for a few minutes before scooping some out to enjoy.

And while I loved it and it tasted just as good as my original ice cream maker version, I will point out that due to the addition of real pumpkin you will get an authentic pumpkin taste with this ice cream. Not just the pumpkin spice flavor that many people prefer over actual pumpkin.

No Churn Pumpkin Spice Ice Cream

Servings: 8 to 10
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Ingredients:

2 cups cold heavy whipping cream

1 14oz. can sweetened condensed milk

1 cup pure pumpkin puree

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

Directions:

In a medium bowl beat the heavy cream using a hand held mixer until stiff peaks form, do not overbeat. Set aside.

In a large bowl whisk together the condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl until well combined.

Gently fold half of the whipped cream into the pumpkin mixture for a few folds and then add in the remaining whipped cream. Continue to gently folding the whipped cream into the pumpkin mixture until no streaks of either remain.

Transfer the mixture to a 9×5-inch metal loaf pan. Smooth the top and place a piece of plastic wrap or wax paper directly on the surface and then cover with aluminum foil.

Freeze for at least 8 hours or overnight. When ready to scoop, remove the aluminum foil and the plastic wrap (or wax paper) and let sit for a few minutes at room temperature.

By far my favorite sweet treat is ice cream and I firmly believe it’s never too cold to enjoy it. With all the amazing flavors that are available from so many different brands there is always something new to try. It’s been a while since I have made my own ice cream using my Cuisinart Ice Cream Maker but recently the idea of making Pumpkin Ice Cream began floating around in my head. And since I always have a can or two of canned pumpkin puree sitting in my pantry I finally got around to making it and I only wish I had it made it sooner. It was that good!

To create this ice cream I used an electric mixer to blend together whole milk, heavy cream, sugar, salt, vanilla extract, pumpkin pie spice and pumpkin puree until the sugar was dissolved. I then covered this mixture and refrigerated it overnight. The following day I poured the pumpkin mixture into the bowl of an ice cream maker and allowed it to churn for about 15 minutes – until the mixture was thickened.

Ideally I wanted the ice cream to have a firmer consistency so I transferred it to a ice cream container and placed it in the freezer.

And after a few hours it was perfect!

Pumpkin Ice Cream

Yield Approximately 5 cups

Ingredients:

1 cup whole milk

2 cups heavy cream

1 cup canned pumpkin puree

3/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

pinch salt

Directions:

Combine all the ingredients in a bowl and using a handheld mixer mix all ingredients until sugar is dissolved. Cover the bowl tightly and refrigerate for a few hours, or overnight. Once the mixture is cold enough follow the instructions for your ice cream maker to make the ice cream.