Pumpkin Spice Latte Ice Cream

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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!

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