No-churn pumpkin pie ice cream

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Finally, it’s fall! Even if it doesn’t feel like it here in Texas. To cope with the remaining heat until the weather catches up with the season change, I have created an easy pumpkin pie ice cream recipe that will hold you over. Sweet, creamy, spicy and salty; this recipe incorporates a graham cracker crust into the pumpkin base to add some texture.

Also, this ice cream is a no-churn recipe, so anyone could make it at home without hassle. In a rush? You can simplify this recipe even more – I have included some alternate steps to shorten the process.

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Ingredients

  • 2 cups whipped cream, whipped into stiff peaks
  • 4 egg yolks
  • 1/2 cup pumpkin purée
  • 1 cup sugar
  • 1 1/2 tablespoons pre-mixed pumpkin pie spice (or 1 1/2 tsp ground cinnamon, 1/2 tsp each of ground nutmeg and ground cloves)
  • 1/4 cup molasses
  • 1/2 cup graham cracker crumbs (or 4 whole graham crackers broken into bite-sized chunks if you follow the alternate steps)
  • 3 tbs melted butter
  • 1 tbs sugar (for the crust)

Step 1: If you choose to make the accelerated recipe, skip this step. Preheat the oven to 350 degrees Fahrenheit. Mix the melted butter, graham cracker crumbs and sugar in a bowl. Pour and press the mix into a greased baking sheet and bake for 10-15 minutes until the mix solidifies. It will still be soft, but should hold together. Once it is cooled down, break the crust into small chunks.

Step 2: Fill a large saucepan with about 2-3 inches of water. Heat it on high until it is boiling. In a separate heat-safe bowl, mix the egg yolks, cup of sugar and spices. Whip the egg mix with a whisk until frothy. Stir in the pumpkin purée. Place the bowl over the boiling pan – you are going to use the steam to gently cook the egg mixture. Cook for 10 minutes, stirring occasionally. After cooking, rest the bowl in an ice bath to cool down.

Step 3: Take the bowl of whipped cream, cooked egg mixture, molasses and graham cracker crust (or graham cracker chunks if you skipped the first step). Fold together the ice cream base in long, gentle swoops until the mixture is homogenous. Pour it into a container and freeze overnight.

*If the mixture is hard after initially taking it out of the freezer, let it sit out for 10 minutes, and use an ice cream scoop heated in boiling water.

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