Thanksgiving meets Summer with this spicy, refreshing pumpkin pie ice cream and I LOVE it!
This is by far the most amazing flavor ice cream I’ve tasted. It’s so spicy, flavorful, and different. I love the color of this ice cream too. It’s gorgeous, if you’re into that orangy, brown color. I had the opportunity to review the cookbook, Big Gay Ice Cream by Bryan Petroff and Douglas Quint. I couldn’t resist the sparkly rainbow colored ice cream cone on the front of the book.
As I flipped through the cookbook, I spotted the pumpkin ice cream recipe. I knew this is was the first recipe that I had to give a try. They also have the dirty banana ice cream that I have to try next. So, here’s what happened the first time I attempted this recipe. I missunderstood the recipe slightly. I tried to heat up the spices and sugar until the sugar melted when I should have been adding the sugar and spices to the yolks and cream. I feel like the directions could have been a touch more clear, but blame the mistake mostly on myself because I’m horrible at following recipe directions. I’m so much better at giving recipe directions! That’s not a bad thing though, right?
The book is really adorable. It’s set up like a year book. Each school year is a chapter with a specific theme. It has cute little drawings, photos of all the recipes, and fun little bits of humor. Oh, did I mention SO MUCH COLOR. This is seriously the most colorful cookbook I have in my collection. If you’re into reading cookbooks, this book has loads of stories in it. They share stories of how Big Gay Ice Cream began, what their inspiration was and some of their dearest fans/friends testimonies!
I’m a little selfish, but I would like more actual ice cream recipes in the book. I ABSOLUTELY love the recipes that are in the book and just want more. I’m a girl that loves any kind of sauce on my ice cream and they do give me a variety of unique recipes to try. The flavor combinations include things like orange-tequila caramel, blueberry-balsamic sauce and strawberry-tarragon sauce. They aren’t the kind of recipes where I’m left saying, “I’ll never be able to find the ingredients” either. There is nothing worse than buying a book to only realize that half the recipes have ingredients that I can’t find or afford.
Pumpkin Pie Ice Cream
- 5 large egg yolks
- 1 + 3/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 tsp . kosher salt
- 1/2 tsp . ground cloves
- 1/2 tsp . ground cinnamon
- 1/2 tsp . ground allspice
- 1/2 tsp . ground nutmeg
- 1/4 tsp . cayenne pepper
- 3/4 cup light brown sugar packed
- 3/4 tsp . vanilla
- 2 T . maple syrup
- 1 cup canned pumpkin puree
- In a large saucepan, add in the egg yolks. Whisk. Set aside.
- In a separate small saucepan, add in the heavy cream and milk. Heat over medium and stir often to avoid scorching the cream until the milk begins steaming. It will take about 5 minutes.
- Remove from the heat and add the cream in with the egg yolks in a slow, constant stream. Whisking continuously so the yolks don't cook.
- Add salt, cloves, cinnamon, allspice, nutmeg, cayenne pepper, and brown sugar to the cream and yolk mixture. Place over medium heat and heat until the sugar is dissolved. Stirring constantly to help dissolve the sugar and avoid burning.
- Once the sugar is dissolved, add in the vanilla and maple syrup. Stir to combine.
- Add in the pumpkin puree and whisking constantly until the mixture thickens. It will take about 10 minutes. Avoid boiling the mixture.
- Place the hot pan into an ice bath to stop the cooking. Stir the mixture and leave it until the mixture stops steaming.
- Once cooled, place the pumpkin mixture into a shallow bowl, cover with plastic wrap and refrigerate 6 hours to overnight.
- Place the pumpkin mixture into your ice cream maker. Churn it for the recommended time for your ice cream maker. It will be in the manufacturer's instructions.
- Once it's churned and froze, place it in the freezer-safe dish. Freeze for at least 2 hours or until frozen. Scoop and serve.
Recipe NotesThis recipe is from Big Gay Ice Cream
If I made this again, I would add an additional 1/4 cup of brown sugar.
I’ve never had the opportunity to visit the Big Gay Ice Cream food truck or store front, but if ever given the opportunity I’m game. It sounds like an experience that needs to happen the next time I’m near New York City since they have been voted one of the best ice cream chops in the world. Try this pumpkin pie ice cream and get the cookbook!