I promised no more chocolate chips for a bit and I intend to make good on that promise starting with this recipe.
Boom! I just went and got all kinds of seasonal on you. I won’t lie, this was definitely one of the more labor intensive ice creams that I have made but it tastes exactly like pumpkin pie. You’re welcome.
Pumpkin Pie Ice Cream (adapted from here)
1 1/2 cups whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 1/2 tablespoons pumpkin pie spice
1/4 teaspoon kosher salt
5 large egg yolks
1/8 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin (note: you want straight pumpkin not canned pumpkin pie mix)
I followed the steps listed in the recipe above sans the brown sugar. Instead I added that with the canned pumpkin and spent 30 minutes pushing that shit through a strainer to ensure smooth ice cream. I am noting if not a perfectionist.
You should make this. It is good.