In no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon. Do you notice something in that list? That there are TWO types of pumpkin pie products? That is not a typo, that’s my real life.
I don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin. And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.
I purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually. That was I can adjust and add a little bit more, always a little bit more!
So let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream. When something is so sacred in your heart, it can be scary to try and recreate that item at home. Why remake something when you know where to get the perfect version? But I wanted to try. I’m glad tried!
During the first tiny bites I was hesitant to say how good the ice cream was. But then as I ate more, I was more and more impressed with myself! I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison! However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch. Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!
One Year Ago – Pumpkin Cheesecake Brownies
Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart
1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional
- Place the bowl of the ice cream maker in the freezer.
- Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
- In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy. Turn the mixer off and leave the mix alone.
- In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice. Heat and whisk until the mixture boils for 4-5 minutes.
- Remove from the heat and add the cornstarch slurry. Return to the heat and allow to thicken for another minute or so. Stir the entire time.
- Pour the mixture from the stovetop into the bowl on the stand mixer. Mix on low until well combined.
- Strain the mixture with a fine sieve and stir in the liqueur. Cover and refrigerate overnight.
- Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
- If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.