No matter what time of year, I LOVE to eat ice cream. This fall, of course, I just had to make a pumpkin version. Maple pumpkin ice cream to be exact.
Pumpkin and maple are a natural combination, so I chose maple syrup as my main sugar source, along with some brown sugar. Rather than adding ground cinnamon and cloves, I decided to steep the cream base with the whole spices. A chef friend of mine taught me that ground cinnamon in cream-based dishes could create a slightly gritty texture. He was right. The ground ginger and nutmeg are perfectly acceptable to use though. At least I think so.
As a topper, I made cinnamon-infused whipped cream. I happened to have extra gingersnaps lying around, so I crushed them for topping as well, but feel free to get creative and use whatever cookie/candy/chocolate toppings you like. Or leave them off altogether.
- 2 ½ C heavy cream
- ½ C whole milk
- 2 cinnamon sticks
- 5 whole cloves
- 2/3C pure maple syrup
- ¼ C light brown sugar, packed
- ¼ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt
- 6 egg yolks
- 1C pumpkin puree
- ½ tsp vanilla extract
- Whipped cream
- Crushed Gingersnaps, for topping
- In a medium sauce pan, combine heavy cream, milk, cinnamon sticks and cloves. Bring to a gentle simmer over medium heat, cover and remove from heat. Allow to steep about 30 minutes or until cinnamon and clove flavors are apparent.
- Place sieve over a large bowl and set aside. Reheat cream mixture over medium heat until it comes back to slight simmer. Stir in maple, sugar, ginger, nutmeg and salt until dissolved. Whisk egg yolks together in a small bowl. Temper eggs by spooning about ¼ cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
- Strain ice cream base through sieve into the bowl to remove cinnamon stick, cloves and any lumps. Whisk in pumpkin and vanilla until combined. Cover and chill in the fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to the manufacturer’s instructions. Let set completely in the freezer. Serve with whipped cream and crushed gingersnaps. Enjoy.
- Total time does not reflect time needed to steep, chill and churn the ice cream.