Are we ready for pumpkin recipes yet?! I got a box full of pumpkin puree in the mail this week, so I’m ready to break out all things pumpkin! Normally I would mark the beginning of this glorious season by finding my way down to Starbucks and ordering myself a tall pumpkin spice latte (I know, how very stereotypical of me), but since we have only two Starbucks in all of Norway (the closest one being a 3 hour drive from where I live), I’ll have to make due with my own pumpkin spice latte creations! I will have my pumpkin spice latte, I tell you! And since we’re still enjoying quite warm, sunny weather here in Norway, I’m kicking things off with some pumpkin spice latte ice cream! You know, before it gets too freezing cold for ice cream.
Pumpkin Spice Latte Ice Cream
Makes about 1 pint of ice cream
For the ice cream:
1/2 cup whole milk
1/2 cup granulated sugar
3 egg yolks
1 cup heavy cream
1 1/2 tsp. vanilla extract
1 1/2 tsp. espresso powder
1/2 cup pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp. powdered ginger
I’ll be making this recipe with my brand new ice cream machine (yeah, I finally caved in and bought one… Now to resist making ice cream all the time!), which means this will take a few hours to make. If you don’t have an ice cream machine, you can still use this recipe, just be sure to give yourself about a day so that you can periodically blend the ice cream as you freeze it.
To make this ice cream, start by heating your milk and granulated sugar in a small saucepan, stirring occasionally, until all the sugar has dissolved. Bring the mixture to a boil, and whisk in your egg yolks. Continue boiling the ice cream mixture until a thick custard forms (it should be able to thickly coat the back of a spoon). Remove your pan from the heat, and stir in your cold heavy cream and vanilla extract. Divide your ice cream between two bowls. In one bowl, whisk together the ice cream base with the espresso powder. In the other, whisk together the ice cream base and the pumpkin puree, cinnamon, and ginger. Cover both bowls with plastic and refrigerate until cold.
If you’re using an ice cream machine, pour one bowl of your ice cream mixture into your machine and churn it until it reaches a soft serve state. Repeat with the other bowl of your ice cream mixture. Spread one flavor of ice cream into a small loaf pan and cover with the other flavor. Use a butter knife to swirl the two. Cover with plastic and freeze until the ice cream has hardened.
For me, getting a pumpkin spice latte, unpacking my scarves, and watching for turning leaves are all things I enjoy that mark the beginning of fall. What’s one of your favorite fall things that marks the beginning of the season for you? Share your thoughts in the comments!
Happy baking!
I have a huge pumpkin here that my Dad gave me that I need to find recipes for, and I’d like to give this a try. I don’t do too well with dairy, but I might try using coconut milk instead of the milk and cream. I’ll let you know how it goes when I get around to it! 🙂
I can’t wait to hear how it turns out! 🙂
This looks so yummy! And it’s always ~so~ awesome when something that is usually hot turns cold 🙂
I’m also a big fan of turning foods into different versions of themselves. Nothing quite like making something with a twist! 🙂
Pumpkin spice anything is a sure win for me! I spotted you at a link party- your photos stand out, they’re so bright and I love the styling!
I love how you used the drips and put the icecream cone in a bowl, it’s so fun. I never realized how difficult it is to photograph something melty until I read Brittni’s post on it. If you’re interested: http://www.papernstitchblog.com/2014/09/16/how-to-photograph-and-style-food-specifically-ice-cream-and-popsicles/
Thanks for the link! Ice cream is definitely difficult to photography because of the melting factor.
Your photos make me want to make some of this today! I love pumpkin ice cream and haven’t had it since I was a kid. I thought I was the only (strange) one who loved the pumpkin spice of this ice cream! Pinning!
I’m like you: I’d eat pumpkin spice just about anything! Seriously, how could you go wrong with that? 🙂
Love anything with pumpkin in this time of year. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Pumpkin is pretty hard to beat! 🙂
This looks amazing!
Thank you! 🙂
Love this idea, and so yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for hosting each week! Can’t wait to come back and see all the other tasty posts! 🙂