I tired to get this recipe up for you all on Saturday, but obviously that didn’t happen! An and I had a wedding to go to for his cousin, and let’s just say that it was a beautiful ceremony & reception. Tears were shed and laughter and love was definitely in the air. We had a great time, especially being out for the first time together since getting our puppers. But back to the ice cream. I have been dreaming about an ice cream maker for a LONG time now, and if you keep up with me you would know that I recently got one! YIPPY! I am so dang happy… playing around with it has got me smiling from ear to ear like a kid at the candy store. I wanted to try out the basics, but then you know I like to go all out too, and I honestly couldn’t help myself with this recipe. I mean COME ON! IT’S FALL, WHY IS IT STILL SO DANG HOT IN CALI??? Give me a break already sun… I’m totally praying for rain. But until then, enjoy this recipe. It’s earthy, spiced and so so creamy, I even ate it straight out the pan with a spoon!
PUMPKIN CHEESECAKE ICE CREAM RECIPE
for the ice cream
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 4oz. cream cheese (room temp)
- 2 cups heavy cream
- 3/4 cup packed dark brown sugar
- 5 egg yolks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
for the topping
- Crushed Speculoos cookies
- Mix the pumpkin pure with the vanilla extract & place it in the fridge to cool for a couple hours.
- In a sauce pan, whisk together the cream cheese, 1 1/2 cups of the heavy cream & 1/2 cup of the brown sugar.
- Heat the mixture on low, whisking occasionally till warm (~7mins). Don’t boil!
- Meanwhile, fill a large bowl with ice and a little bit of water & set aside.
- Now in a smaller bowl, whisk together the remaining 1/2 cup of heavy cream, 1/4 cup of sugar & egg yolks till the sugar has dissolved.
- Once the mixture in the sauce pan is warm, pour half of it into the egg yolk mixture slowly, whisking while you pour.
- Now pour the egg mixture back into your sauce pan with he remaining liquids.
- On medium heat, continually stir the mixture till it begins to thicken & coats the back of a spoon.
- Remove from heat & strain the custard through a sieve over a small bowl.
- Place the small bowl into the ice bath & stir occasionally till cooled.
- Once cooled, add the chilled pumpkin purée & mix.
- Transfer to your ice cream maker & churn according to your machine. Mine took ~15mins for a soft serve ice cream. I scooped it into a loaf pan and froze it for a couple hours for a harder texture.
- Serve with a generous sprinkle of crushed cookies.