I turned to my tried-and-true Ben & Jerry’s Ice Cream Book to find a creamy pumpkin ice cream recipe. I did a little of my own embellishing by adding cloves, nutmeg and extra cinnamon to the recipe.
Since last Christmas (when I bought our ice cream maker for my then fiance, now hubby), we have probably used it at least 50 times.
Yes. We like ice cream a lot.
You could say we have a mild addiction to it.
Over these last 50 times I’ve wanted to perfect the consistency of the ice cream. To me that is the most important part, it MUST be creamy, rich and not ice-y whatsoever. I’ve come to the conclusion that you MUST use heavy cream and whole milk. Heavy cream and whipping cream create almost the same result, but its the milk that really changes the recipe.
Trust me, just don’t use that skim, lowfat, 2% nonsense. If it tastes like water when you drink it, it’ll make your ice cream taste the same way and will give it that yucky ice-y texture. Besides, if you are wanting to watch those extra calories, you probably shouldn’t be eating ice cream in the first place! haha.
Creamy Pumpkin Ice Cream
(makes 1 large pint)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup whole milk
1 cup unsweetened canned pumpkin
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1. Using a stand mixer or a hand held wire whisk, whisk the eggs until light and fluffy, for 1-2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended.
3. Pour in the cream and milk and whisk to blend.
4. Add pumpkin, nutmeg, cinnamon and cloves to the mixture all at once.
5. Mix for another 2-3 minutes, until all ingredients are incorporated into the cream mixture.
6. Transfer the mixture to your ice cream maker and freeze following the manufacturer’s instructions- I mixed mine for 23 minutes, then transferred to a tupperware and froze for another 2 hours before devouring.