Pumpkin Ice Cream (and other pumpkin products) seem to be in abundance around the fall and winter months but then go in hiding in the summer months (canned pumpkin does not have a spot on the shelves of more grocery stores in the hot heat) so if you are like me, be sure to stock your pantry with pumpkin to last you through the summer – one recipe you’ll want it for is Hungry Girl’s Pumpkin Brownies).
Anyhow, my sister was gracious enough to get me the KitchenAid Ice-Cream Maker Attachment for Christmas and it was just a matter of time before I decided which flavor I would experiment with first. This recipe comes straight from the KitchenAid Manual Booklet but sure is a keeper – it was delicious!
Isn’t it just so fantastic looking attached to my mom’s kitchen aid?!?!
You could make this in another ice-cream maker as well if you don’t have a KitchenAid.
I think ice-cream dashers surpass cookie mixers in the licking off department!
1 ½ Cups light cream (I used 1% milk since that is what we had on hand)
6 Egg yolks
¾ Cup sugar
½ tsp. vanilla extract
¾ tsp. pumpkin pie spice
1 ½ Cups heavy cream (I used heavy whipping cream)
1 ½ Cups canned solid packed pumpkin
Scald cream in a heavy saucepan. Whisk yolks, sugar and vanilla in a medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.
Assemble and engage freeze bowl (should have been in the freezer for 15 hrs.) dasher, and drive assembly. Turn to STIR (speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15-20 minutes or until desired consistency. Immediately transfer ice cream to serving dishes, or freeze in airtight container.
I topped mine off with some chocolate shavings and it was quite delectable!