Alexander McCream Spiced Pumpkin Ice Cream
For Halloween, we attempted to break the record for the worlds loudest screamthe acknowledged Scream of Ice Cream. To coincide with the attempt we created the worlds first ice cream soup, a bowl of steaming hot pumpkin soup with a scoop of pumpkin ice cream dropped in the middle. I loved it, but it left everyone else in meltdown. In the end we ran out of time to stage the world-record attempt, and killed off ice cream soup, but we kept spiced pumpkin ice cream alive.
For Halloween, we attempted to break the record for the worlds loudest screamthe acknowledged Scream of Ice Cream. To coincide with the attempt we created the worlds first ice cream soup, a bowl of steaming hot pumpkin soup with a scoop of pumpkin ice cream dropped in the middle. I loved it, but it left everyone else in meltdown. In the end we ran out of time to stage the world-record attempt, and killed off ice cream soup, but we kept spiced pumpkin ice cream alive.
- Carbohydrate 23 g(8%)
- Cholesterol 80 mg(27%)
- Fat 10 g(15%)
- Fiber 1 g(2%)
- Protein 3 g(5%)
- Saturated Fat 6 g(29%)
- Sodium 28 mg(1%)
- Calories 185
Step-by-step
- Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
- Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
- Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
- When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.
My Spiced Pumpkin Ice Cream Journey
As a busy working mom, finding time for anything beyond work and family feels like a luxury. But lately, I’ve been craving a little more balance, a little more joy. And for me, that joy comes from creating things, from the simple act of baking to the more involved process of crafting homemade ice cream. This spiced pumpkin ice cream recipe is my latest experiment in finding that balance, and let me tell you, it was a rewarding journey. The aroma alone filled my kitchen with the warm embrace of autumn – a perfect escape from the daily grind. I’ve always loved fall and the comforting flavors associated with the season. Pumpkin spice, for me, isn't just a flavor; it's a feeling. It’s reminiscent of cozy nights, crisp autumn air, and family gatherings. This recipe wasn't just about making ice cream; it was about embracing that feeling and translating it into something delicious.
The process itself was surprisingly therapeutic. The gentle heat of the milk and cream simmering on the stove, the smooth blending of the pumpkin puree, the satisfying whirring of the ice cream maker – each step was a mini-meditation. It allowed me to disconnect from work emails and to-do lists and focus solely on the present moment, on the creation of something beautiful (and tasty). It’s a small thing, perhaps, but in the hustle of everyday life, these pockets of calm are invaluable. It’s not just about the end product; it’s about the journey, the process of making something with your own two hands, putting a bit of your soul into it. And the resulting ice cream? Absolutely divine. The perfect balance of creamy richness, warm spices, and subtle sweetness made it a real treat, a little indulgence that didn't feel guilty at all. My family loved it, and that’s the best reward of all.
I’ve always enjoyed experimenting in the kitchen, finding new ways to incorporate familiar flavors into unique dishes. Making this ice cream was more than just following a recipe; it was an exploration of textures and tastes. The creamy texture, the subtle spiciness, and the delightful sweetness were all perfectly harmonious. It's the kind of treat that satisfies the sweet tooth without being overly sugary. This wasn’t my first attempt at homemade ice cream, but it's certainly up there amongst my favorites. The spiced pumpkin flavor perfectly captures the essence of fall. The ice cream is rich, creamy, and comforting, the ideal dessert for a chilly evening. I can already imagine myself making this again next autumn, and maybe even experimenting with different spices or additions. The possibilities seem endless. I encourage you all to try this recipe; it's easier than you might think, and the results are incredibly satisfying. More than just a delicious treat, this is a reminder to slow down, connect with the simple pleasures of life, and find joy in the journey.
Ingredients Notes: I used whole milk and heavy cream for the richest possible texture. Don't be afraid to experiment with different types of sugar—granulated, brown, or even a touch of maple syrup could add a unique flavor profile. For the pumpkin, I used canned pumpkin puree, simply because it's convenient, and the consistency works perfectly in this recipe. If you're feeling adventurous, try adding a pinch of nutmeg or allspice. And the rum? It's optional, but adds a nice warmth. Experiment and see what you like best!
Serving Suggestions: This spiced pumpkin ice cream is delightful all on its own, but you can also elevate it to the next level by serving it with:
- Warm Pecan Pie Crumble: The crunchy texture and warm, nutty flavor create a delicious contrast to the cold ice cream.
- Gingersnap Cookies: The spicy gingersnaps add a wonderful complexity to the flavor profile.
- Candied Ginger: A touch of sweetness and spice complements the pumpkin ice cream wonderfully.
- Chocolate Shavings: A little bit of dark or semi-sweet chocolate adds a decadent touch.
