I feel I’ve informed you that The One is a pumpkin fanatic. As soon as autumn rolls round all he desires is pumpkin pies, pumpkin cookies, and pumpkin bread. Oddly sufficient, he by no means jumped on the Starbucks pumpkin-spice bandwagon. (I’m wondering what which means…)
So being the nice unlawfully wedded husband, I dutifully provide you with a brand new pumpkin dish every year. And after 28 years of quasi-connubial bliss, it’s turn out to be awfully exhausting. I rack my mind starting in August as a result of I’ll be damned if as soon as once more he turns to Costco for its pumpkin pies, which he adores—as a lot for worth as for taste. Me? I’m appalled by them. I can’t stand their pasty, blond underbelly of a backside crust. However I digress.
This yr, although, I’ve outdone myself. And within the well-known phrases of Mrs. Slocombe of Are You Being Served, “I’m unanimous in that!” I made this killer, kickass, gorgeoso pumpkin meringue pie ice cream.
I infused the ice cream base with all the nice and cozy spices which are de rigeur in pumpkin pie: cinnamon, nutmeg, ginger, mace, and nutmeg. For the meringue, I take advantage of Marshmallow Fluff; however in case you’re desirous to go old-fashioned, you’ll be able to definitely strive your hand at making home made marshmallow unfold.
As for the crust, I opted to go along with shards of an Oreo-cookie crust. I like the best way the darkish coloration of the chocolate contrasts with the white marshmallow and the ochre of the ice cream. Now, you’ll be able to undoubtedly use your favourite baked pie crust recipe on this. Simply break it into items and also you’re good to go.
In fact, the ice cream is wealthy and attention-grabbing sufficient to eat by itself. However being the Two Hungry Homos that we’re, we’ve paired it with fundamental chocolate cake, heat mocha brownies, bitter cream apple pie…properly you get the thought. In our home, no dessert combo goes unturned or unrewarded.
Why This Recipe Works
This Pumpkin Meringue Pie Ice Cream is a womderful mix of textures and flavors. The egg yolk-rich custard creates a silky, scoopable base, whereas the brown sugar and spices evoke the heat of pumpkin pie.
The addition of alcohol not solely provides taste but additionally lowers the freezing level, making the ice cream softer and simpler to scoop straight from the freezer.
The Oreo crust shards introduce a pleasant crunch, contrasting the creamy base, and the marshmallow swirl is my nod to meringue.
Notes on Components
- Egg yolks–The yolks give the ice cream custard its creamy consistency. The egg custard is cooked, so there is no such thing as a concern about consuming uncooked eggs.
- Pumpkin puree–Make sure that you’re utilizing unsweetened pumpkin puree right here, and never pumpkin pie filling. The one elements on the label ought to be pumpkin, and maybe salt. To make your personal, see the useful suggestions under.
- Spiced rum or bourbon–The addition of a bit alcohol helps to stop your ice cream from crystallizing within the freezer. Any kind of alcohol will work, however we like the nice and cozy flavors that spiced rum or bourbon provides.
How you can Make This Recipe
- Whisk the egg yolks. Mix the egg yolks and spices completely.
- Warmth the cream and sugar. Whisk the cream and sugar collectively and prepare dinner over medium warmth till the sugar dissolves.
- Make the custard. Slowly whisk the new cream combination into the egg yolks, then switch the whole lot again to the saucepan and prepare dinner over medium warmth till the custard is thick and creamy.
- Pressure the custard. Move the custard by way of a high-quality mesh sieve, then stir within the pumpkin, vanilla, and rum, if utilizing. Place a bit of plastic wrap excessive of the custard and chill till chilly.
- Make the Oreo shards. Preheat the oven to 350°F. Grind the cookies in a meals processor, then add the butter, and blend to mix. Unfold on a baking sheet and prepare dinner for 10 to fifteen minutes. Let cool and break into small items.
- Churn the ice cream. Use an ice cream maker to churn the custard till it reaches a smooth serve texture.
- Layer the ice cream. Heat the marshmallow unfold within the microwave, then stir vigorously to deflate. Layer the ice cream, marshmallow unfold, and cookie crumbs in a freezer-safe container, beginning and ending with the ice cream.
- Chill the ice cream. Freeze till set, no less than 3 hours.
Professional Suggestions
- For the graham cracker shards variation, pulverize 6 full graham crackers (90 g) in a meals processor. Dump the crumbs right into a small bowl, add 2 tablespoons of granulated sugar, 4 tablespoons of melted butter, and blend till mixed. Proceed with step 10.
- To make your personal pumpkin puree, roast cubed pumpkin till tender, then place in a meals processor and blitz till very easy.
- When making your ice cream custard, don’t let the cream boil.
Extra Nice Home made Ice Cream Recipes
Write a Evaluate
Should you make this recipe, or any dish on LC, contemplate leaving a overview, a star score, and your greatest photograph within the feedback under. I like listening to from you.–David
For the pumpkin meringue pie ice cream base
For the chocolate-crust shards
Forestall your display screen from going darkish
Make the pumpkin meringue pie ice cream base
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In a medium bowl, whisk collectively the 5 giant egg yolks, 1/2 teaspoon floor cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon floor ginger, 1/4 teaspoon floor mace, and giant pinch of salt till easy.
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In a medium pan, add the 2 cups heavy cream and 1 cup firmly packed darkish brown sugar. Whisk to mix.
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Warmth the cream-sugar combination over medium warmth, stirring incessantly, till the sugar dissolves, ⏲ 3 to five minutes. Do not permit the liquid to boil!
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Whereas whisking the yolks, slowly drizzle the new cream-sugar combination into the bowl. Return the cream-yolk combination again to the saucepan.
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Place the saucepan over medium warmth and prepare dinner, whisking always, till the custard is thick sufficient to coat the again of a spoon. Swipe a line throughout the spoon along with your finger—if it holds, it’s finished, ⏲ 5 to eight minutes. Alternatively, when you have a thermometer, prepare dinner the custard till it reaches 185°F (85°C).
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Pressure the new custard by way of a sieve right into a clear bowl. Gently stir within the 1 cup canned unsweetened pumpkin purée 2 teaspoons vanilla extract, and 1 1/2 tablespoons spiced rum or bourbon, if utilizing.
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Flippantly coat a bit of plastic wrap with cooking spray and press it towards the floor of the custard. Refrigerate for no less than ⏲ 3 hours and as much as 24 hours.
Make the chocolate-crust shards
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Line a rimmed baking sheet with foil and frivolously coat with cooking spray. Crank up the oven to 350°F (180°C).
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In a meals processor, finely grind the 8 Oreos. Dump the crumbs right into a small bowl, add the 2 tablespoons melted butter, and blend till mixed.
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Dump the crumbs onto the foil-lined baking sheet and pat them right into a 1/8-inch (3-mm) thick slab. Bake till the floor appears dry, ⏲ 10 to fifteen minutes. Switch the sheet to a rack and funky utterly. Break up into bite-size items.
Churn the ice cream
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Pour the absolutely chilled custard right into a 1-quart-capacity ice cream maker and churn in keeping with the producer’s path till the custard is thick and is the feel of soppy serve.
☞ TESTER TIP: Because of the addition of booze, the ice cream will take longer to succeed in soft-serve stage, however worry not!
Assemble the ice cream
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Spoon the 1/2 cup jarred marshmallow unfold right into a small microwave-safe bowl and nuke in 5-second bursts till the unfold softens, about 15 seconds complete. Vigorously stir the unfold with a spoon to launch the air making the unfold easy and frivolously pourable.
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Unfold 1/3 of the ice cream into the underside of a plastic freezer container. Spoon half of the marshmallow over the ice cream and use a knife to rapidly marble it by way of the ice cream. Stick half of the crust shards into the ice cream. Repeat with one other layer of ice cream, marshmallow, and shards. High with the remaining third of ice cream and unfold it easy.
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Cowl tightly, and freeze till agency, no less than 3 hours or in a single day (8 to 12 hours). Let soften for 10 minutes at room temperature earlier than serving.
- Graham cracker-crust shards variation–To make graham cracker shards, pulverize 6 full graham crackers (90 g) in a meals processor. Dump the crumbs right into a small bowl, add 2 tablespoons of granulated sugar, 4 tablespoons of melted butter, and blend till mixed. Proceed with step 10.
- Storage–The ice cream may be saved within the freezer in a freezer-safe container for as much as 2 months.
Serving: 1 servingEnergy: 476 kcalCarbohydrates: 48 gProtein: 4 gFats: 30 gSaturated Fats: 17 gMonounsaturated Fats: 9 gTrans Fats: 1 gLdl cholesterol: 205 mgSodium: 119 mgFiber: 1 gSugar: 39 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 David Leite. Pictures © 2021 David Leite. All rights reserved.
Recipe Testers’ Opinions
I like that this pumpkin pie ice cream recipe delivers on the promise of the title. Every spoon actually evokes the flavors and textures of pumpkin meringue pie. Aside from the spot-on taste and balanced spice it has an excellent creamy easy texture that’s scoopable proper out of my freezer.
The pumpkin taste comes by way of as properly for the reason that recipe doesn’t simply use a spoonful or two however portion of a can of pumpkin purée.
Pumpkin meringue pie made into ice cream perfection. Pretty fall spices, crunchy cookie bits, and swirls of candy meringue. The pumpkin pie ice cream churned right into a splendidly creamy texture and the cookies and marshmallow fluff added a unbelievable distinction to make every spoonful a delight. Why have pie, when you’ll be able to have ice cream?
