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Lanie’s Pumpkin Pie Ice Cream

pumpkin pie ice cream

Girlfriends were coming for lunch, so I wanted to serve a special dessert. One of these friends gets particularly excited for my homemade ice cream, so I thought pumpkin would be fun for our autumn get-together. I searched the internet for a pumpkin ice cream recipe but found nothing which matched what I had in mind, so I made up my own. When it came time to add the walnuts, I decided they would be better served as a crunchy topping than mixed in, so the recipe starts with a new variation of my spiced nuts (November 2013 and February 2015 archives). Here is my creamy pumpkin spice creation:

Pumpkin Pie Spiced Nuts

Preheat oven to 350* and brush cookie sheet lightly with canola oil. Spread 1 heaping cup walnut halves and 1 heaping cup pecan halves on cookie sheet; bake for 4 minutes; rotate cookie sheet on oven rack; bake for another 4 minutes. While nuts are toasting, prepare bourbon glaze and sugar mix.

For bourbon glaze, melt and whisk together:
1 Tbs Kentucky bourbon;
1 Tbs water;
1 Tbs butter;
1 tsp brown sugar.
* Or omit the bourbon and use 2 Tbs water.

For sugar mix, grind together with mortar & pestle or spice grinder:
2 Tbs sugar;
1 tsp smoked sea salt;
1/4 tsp ground cinnamon;
1/4 tsp ground ginger;
1/8 tsp ground cloves;
1/8 tsp ground nutmeg;
1/8 tsp cayenne pepper.

Transfer toasted nuts to mixing bowl; pour bourbon glaze over nuts and toss to coat evenly; sprinkle sugar mix over glazed nuts and toss to coat evenly; spread nuts back on cookie sheet to cool completely. While nuts cool, begin ice cream mixture…

Pumpkin Pie Ice Cream

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup 100% pure canned pumpkin;
1 cup whole milk;
3/4 cup sugar;
2 Tbs pure maple syrup;
1 tsp ground cinnamon;
1/2 tsp ground ginger;
1/4 tsp ground nutmeg;
1/4 tsp ground cloves.

Stir in:
2 cups heavy cream;
1 tsp Madagascar vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture. Let mix until thickened, about 20-25 minutes. Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up.
While ice cream hardens and once nuts are cooled, coarsely chop nuts for crunchy topping.
If ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping. Top with chopped Pumpkin Pie Spiced Nuts.

This really tastes like pumpkin pie! Sweet for an autumn treat when the weather is still warm like summer. It would be extra decadent with caramel sauce drizzled on top.

mumsConnie, thank you for the happy housewarming mums! Filling my new house with friends makes it home! Love you!

Kim's salad
Kim, thank you for the beautiful shrimp salad and keepsake serving bowl. It’s fun to share the gift of cooking. Love you!

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About Lanie Brown, Texas real estate broker

Hi, my name is Lanie Brown. Like to write, cook, bake, decorate and redecorate, celebrate, work real estate. Strive to be a Godly wife, good neighbor, giving friend. Texas Hill Country is my promised land! #sagelanereal

2 responses »

  1. I was lucky enough to have lunch today with my dear friend Lanie. And thankfully she still had some Pumpkin Pie ice cream left over from her luncheon yesterday. It was out of this world delicious! She is so incredibly beautiful and talented!

    Reply
    • Oh, thank you, my friend. Thank you for the wonderful shrimp salad you brought for lunch. You are quite gorgeous, talented and generous yourself!

      Reply

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