It's pumpkin season, and this No-Churn Pumpkin Pie Ice Cream is the stuff that Autumn dreams are made of. It's rich and creamy with a delightful gingersnap cookie crumble, but the real star of the show is my small batch Autumn Spice blend, a handcrafted combination of ceylon cinnamon, nutmeg, allspice, cloves, ginger, and cardamom that gives the ice cream a warm and comforting touch.
Oh, and don't worry. There's no need for an ice cream maker! The only special equipment you'll need is a stand mixer (or even a hand mixer).
Let's get mixing, shall we?
No-Churn Pumpkin Pie Ice Cream
Makes about 1 quart
Ingredients:
6 ounces gingersnap cookies
1 cup pumpkin purée
1 tablespoon bourbon or maple syrup (optional but helps prevent ice crystals from forming)
2 teaspoon vanilla extract
2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
1 tablespoon Autumn Spice
1/2 teaspoon kosher salt
Directions:
Place an 8-1/2 x 4 1/2-inch or 9x5-inch loaf pan in the freezer.
Seal gingersnap cookies in a ziplock bag and use a rolling pin or the bottom of a pot to crush them. Some larger pieces are fine, but you want them fairly well crushed.
Place the pumpkin puree, bourbon or maple syrup, and vanilla extract in a large bowl and whisk to combine.
Add heavy cream, sweetened condensed milk, Autumn Spice, and salt to the bowl of your stand mixer (or a large mixing bowl if using a hand mixer). Start whisking on low speed, then increase to high as it thickens. You won't quite reach stiff peak stage, but keep going until it stops getting thicker and you've got at least soft peaks.
Transfer about 1/3 of the whipped cream mixture to the bowl with the pumpkin puree mixture and stir to combine with a silicone spatula. Repeat with half of the remaining whipped cream mixture, then repeat again with the remainder of the whipped cream mixture. (Note: Doing this in stages helps maintain some of the air you whipped into all that cream, which is what gives ice cream that luscious mouthfeel.)
Transfer half of the mixture to the cold loaf pan and spread into an even layer. Sprinkle half of the crushed gingersnaps over the top. Repeat with the remaining ice cream mixture followed by the remaining cookie crumbs. Lay a piece of parchment over the top (which helps prevent the ice cream from forming an unappealing crust or skin) then wrap tightly in plastic wrap. Freeze until solid (at least 8 hours but preferably overnight). Allow to soften on the counter for about 5 minutes before scooping.
Enjoy!!
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