I know it may initially seem like a strange time to post a pumpkin recipe, but I am a proud proponent of year long pumpkin consumption. Seriously, pumpkin is just way too insanely delicious to confine to Thanksgiving time, so I stock up on cans of the stuff in the fall and ration it out to myself throughout the year. This pumpkin ice cream is one of the best ice creams I have ever had, and it’s modeled after the legendary Jeni Britton Bauer’s ice cream. It has pumpkin puree in it, gingersnap cookies, cinnamon and other spices, and bittersweet chocolate for an awesome crunch. Here’s how to make it:
Yield: 6 cups ice cream
2 cups milk
4 tsp cornstarch
1.25 cups heavy whipping cream
1 cup sugar
2 tbsp light corn syrup
1/4 tsp fine sea salt
3 tbsp cream cheese, softened
1.5 cups pumpkin puree (I used canned)
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
1/3 cup chopped bittersweet chocolate
1 cup crushed gingersnap cookies (I used storebought)
Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set aside.
In a 4-quart saucepan, bring the rest of the milk, the heavy cream, sugar, corn syrup, and sea salt to a boil over medium high heat. Whisk the bottom occasionally to make sure it doesn’t burn. Once the mixture reaches a boil, cook for 4 minutes. Stir in the cornstarch slurry, bring to a boil again, then cook for 2 more minutes, until thickened.
Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it.
Add the remaining milk mixture, then add the pumpkin puree, cinnamon, nutmeg, cloves, and allspice. Whisk until smooth.
Pour the mixture into a plastic bag and immerse in ice water, until thoroughly chilled.
Pour the chilled ice cream mixture into your prepared ice cream maker, and dump in the chopped bittersweet chocolate and the gingersnaps. Spin for about 15 minutes, then scoop into a container and freeze for another hour or so. Enjoy!!!!
My variation was created using Jeni’s Ice Cream Base as a guide.