Pumpkin Pie Ice Cream

 

 

 

 

Whoever said homemade ice cream was just for summer is completely wrong. I believe there is never a wrong time for homemade ice cream. I am bringing this to Thanksgiving this year, and I think my cousin Hannah is capable of eating the entire batch by herself. It tastes just like pumpkin pie and it would be delicious in a gingerbread crust for an ice cream pie. I hope you enjoy!

6 large egg yolks
3/4 cup brown sugar, divided
3/4 cup pumpkin puree
1 1/4 cups heavy cream
1 1/4 cups 2% milk
1/2 t salt
1/2 t ground ginger
1/2 t ground cinnamon
1/2 t vanilla

Begin by whisking the yolks with half the brown sugar (6T), cinnamon, and ginger in a heatproof bowl just until the yolks are broken. Set aside. In a saucepan, bring the cream, milk, pumpkin, salt, and remaining sugar to a slight simmer over medium-high heat. Then, reduce the heat to medium. Scoop out roughly 1/2 cup of the cream mixture, and while constantly whisking the eggs, add the the cream mixture. Do this again one more time. Then, using a rubber spatula, stir the remaining creaming mixture in the saucepan while you add in the egg mixture. Over medium heat, stir the mixture constantly until it thickens. This will only take a couple of minutes. Next, using a fine-mesh strainer, strain the base into a separate bowl. Place this in an ice bath and stir occasionally until the base has cooled. Then cover the mixture and refrigerate over night. The next day, whisk in the vanilla and follow the directions on your ice cream machine.

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Pumpkin Pie Bread

There are three easy ways to help you determine that fall has arrived. 1. When the Pumpkin Spice Latte is back at Starbucks. 2. When there is pumpkin everything lining the shelves at stores. 3. When the leaves turn to beautiful shades of oranges, yellows, and reds. With that being said, pumpkin is everything, and it is really only social acceptable to have pumpkin during October and November, so pumpkin lovers like myself have to soak it all in while we can. I was at the store, and naturally, I was drawn to a box mix for pumpkin bread, and I thought to myself, “I can totally make this myself, forget the box mix.” Thus, the thought process began, and by simply modifying my Banana Bread recipe, I came up with homemade Pumpkin Pie Bread. Next time I make this, I will have to drive across town and take a loaf to my cousin Hannah so she has something yummy to snack on in her dorm room. (Hannah loves pumpkin pie so much, she basically requires her own pie every Thanksgiving. Her rule is that there can never be too much pumpkin pie.)

Anyways, enough of my jibber-jabber, here is the recipe. It is to die for. Enjoy!

1 cup sugar
0.25 cup butter, softened
0.25 cup skim milk
0.25 cup vanilla yogurt (or fat-free sour cream)
2 large egg whites
1 can (15oz) pumpkin purée
2 cups flour
1 t baking soda
1/2 t salt
1.25 t cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/2 t pumpkin pie spice

Preheat oven to 350˚ and spray a loaf pan with cooking spray. In your mixer, combine the butter and sugar. Add in milk, yogurt, egg whites, pumpkin purée. In a separate bowl combine your dry ingredients. Slowly add the dry ingredients to the wet ingredients. Mix well.

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Pour into prepared loaf pan.

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Bake about 70 minutes or until a toothpick comes out clean.

 

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