Pumpkin Pie Ice Cream
A slice of pumpkin pie and a heaping scoop of vanilla ice cream have always been the classic Thanksgiving dessert in my family. It’s a little heartbreaking that this particular dessert only makes it to the table once a year following the turkey feast, but on the other hand, I think it’s appreciated that much more.
I’ve sort of been disloyal to this combination, however – but for good reason! I did a merge!
A wonderful, delicious, and impressive merge.
This ice cream is spun with pumpkin purée and is spiced with cloves, nutmeg, cinnamon, ginger, and laced with molasses. To finish it off and really give it that “pie” effect, a crumbled graham crust is added to the mix. It’s a real hit, and it totally nails the flavour of a classic pumpkin pie.
- 1 1/2 cups of whole milk
- 1 cup of light or dark brown sugar
- 2 tablespoons of molasses
- 1 3/4 cups of pumpkin purée (NOT pumpkin pie filling).
- 1 1/2 teaspoon of ground cinnamon
- 1 teaspoon of freshly grated ginger
- 1/4 teaspoon of ground nutmeg
- 2 1/2 cups of heavy cream
- 1 teaspoon of vanilla extract
- 1 cup of broken graham crust (broken into chunks)
In a medium mixing bowl, combine the milk, brown sugar, and molasses with a hand mixer (low speed). Mix for about 1-2 mins, or until the sugar is dissolved.
Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add the heavy cream and vanilla.
Turn your ice cream machine on and pour the mixture into the freezer bowl. Let it mix until the mixture has thickened – approx. 20-25 mins.
During the last five minutes of mixing, add the crumbled graham crust.
Transfer the ice cream into a cardboard pint or container and freeze for a firmer texture.
Remove from the freezer approx. 15 mins before serving.