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Day 30: Pumpkin Pie Ice Cream

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Welcome Top Day 30 & The Final Day of Baking With Pumpkin!

Happy Halloween!! I hope your Halloween is as awesome as mine was. It is now late Halloween evening. It’s quiet aside from some wind. All the kids I am sure are tucked in or bouncing off the walls…at least I only fed them the candy and sent them on their way,lol.

My husband and I managed to make children scream, run & cry…Which means this Halloween was a great Success! It was a lot of fun for us. Then we finished our night as we do every Halloween night by watching “Halloween”. 

What’s better than candy while watching a movie? Ice cream of course! Not just any ice cream either but Pumpkin Pie ice cream. Need I say more? It’s so delicious. It really reminds me of a pumpkin pie, very creamy and flavorful. Perfect way to end out the month of Pumpkin. I hope you have enjoyed all the recipes I’ve shared.

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Pumpkin Pie Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 14 Half Cup Servings
 
Ingredients
  • 1-1/2 Cups Whole Milk
  • 1 Cup Packed Light or Dark Brown Sugar
  • 2 Tablespoons Molasses or Dark Corn Syrup
  • 1-3/4 Cups Pumpkin Purée
  • 1-1/2 Teaspoons Cinnamon
  • 1 Teaspoon Ginger
  • ¼ Teaspoon Ground Nutmeg
  • 2-1/2 Cups Heavy Cream
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Crumbled Ginger Snaps, Vanilla Butter Cookies, or Graham Crackers
Instructions
  1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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Dark Chocolate Peanut Butter Ice Cream

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This week I have finally jumped head first into making homemade ice cream! It is break from all the normal sweet treats I make weekly. It is a welcomed change up too. Those of you out there that own an ice cream machine understand me.

I received the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker for Christmas. Given to me by my love. I will write more about this ice cream machine another time, for now I want to focus on the ice cream.

I had originally planned on making a different ice cream for my first time but sadly I had forgotten an ingredient and had to wait 2 days to be able to get it. Daniel loves chocolate ice cream so I decided this recipe would be perfect, or at least I’d hoped it would be!

I have to say I am very pleased with this recipe. It is rich, it is dark, it is decadent. It is a perfect pick-me-up and especially fun to eat while sitting and watching the snow fall on a nice wintry day.

I will say that for me, I had to place the ice cream in the freezer to let it set up more to my liking. It has excellent texture. I highly recommend letting the mixture “rest” in the fridge for several hours before churning it. I had it chilling for about 7-8 hours.

5.0 from 1 reviews
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Dark Chocolate Peanut Butter Ice Cream
Author: 
Serves: 1-2 Quarts
 
Ingredients
  • 2 oz. Unsweetened Chocolate
  • ⅓ Cup Dutch-Process Cocoa Powder ( I Used Hershey's Special Dark )
  • 1 & ½ Cups Milk
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Heavy Cream
  • 1 Teaspoon Vanilla
  • ½ Cup Smooth Peanut Butter ( I Used Jif )
Instructions
  1. Place a heatproof bowl over a pot of simmering (not boiling) water. Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
  2. Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes. Add the sugar, a little at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more.
  3. Add the cream and vanilla; whisk to combine.
  4. Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
  5. Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.
  6. Add this back into the main mixture and stir. Process in an ice cream maker. Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.

 

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