One of the wedding gifts that I have been looking forward to cracking open is the ice cream maker we got. Something about fresh ice cream just sounded delicious. I went looking around for a unique flavour for my first try at making ice cream, not wanting anything that I could just go to the store and buy. In my search I came across this recipe for Pumpkin Ice Cream. Given Katie’s love for pumpkin pie I knew I had found the perfect match!
Overall the process took a bit longer than I expected, having to make the custard, strain it out, adding the pumpkin and spices and then letting it cool before putting it in the ice cream maker.
However, the ice cream maker itself only had to be run for 20 minutes and the it turn out a smooth and creamy ice cream. As the instruction manual warns, the ice cream fresh form the maker was a bit more akin to soft serve than usual store bought ice cream, but after some time in the freezer it transformed into the ice cream we know and love.
We even got to use our fancy ice cream bowls!
The recipe calls for fresh butternut squash but we just used a can of pureed pumpkin which was much easier than baking the fresh pumpkin and pureeing ourselves. Also we did not have any maple syrup in the house so I substituted honey. Lastly the recipe adds an additional sweet note to the ice cream with a caramel crumble dipped in chocolate. I personally think that the ice cream was decadent enough without this addition, and enough work without it as well! The end result was a rich ice cream that tasted just like pumpkin pie filling.
Recipe: Pumpkin Ice Cream
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