Today’s guest post comes from my friend Marci who writes at Down at the Farm. She mentioned on Facebook that she was making pumpkin ice cream, so I begged her to write a guest post about it! I can’t wait to try it!
When we get about halfway through August, I start thinking Autumn. It is my favorite season on the year. I get to see the bounty from the garden, all colorful in its jars, fill up my pantry shelves. The trees start to blush here and there. You hear the geese honking as they pass over your farm in a vee shaped group. The air gets cooler and it seems more crisp. The colors and lighting all seem to be different. There is more of a contrast and a deeper, warmer glow. AND…. there are PUMPKINS!!! I love pumpkins. I love to decorate with them. I love to see them growing in fields. I love to see piles of them for sale along the roadside. AND…. I love to eat things that are pumpkiny.
We truly try and watch what we eat. We are not big into desserts or sweet things, but I do allow myself certain things each Autumn. I always try to have just one caramel apple. I bought one 2 years ago at the grocery store and it was really gross. The apple was yucky. So, last year, I bought a little tub of caramel dip and dipped apples slices in it. I purposely did not read the ingredients. This year I know the ingredients and I can’t bring myself to buy any. A friend just gave me an easy caramel recipe that comes from four generations back. I am going to quarter the recipe and try it. That solves my caramel apple issue.
I also like at least one little piece of pumpkin fudge. There is a store about 40 minutes from here that sells homemade fudge. They give out samples. :) I may go there and just get a sample. Sometimes a friend will make some and bring me a piece to eat. That takes care of my pumpkin fudge issue.
I do make pumpkin bread, usually when we have guests to help eat it. The last thing that I really have to have each Autumn is pumpkin ice cream. We had an ice cream shop in Florida that made homemade ice cream. I would start bugging them in August about pumpkin ice cream. They always made it and it was good. Once we moved back to Ohio, we would buy one carton of pumpkin ice cream and eat it over several nights. We also have a local place that serves cones and they sometimes have pumpkin. If I have one cone, it is enough for the year. I have started thinking about what goes into ice cream. We on occasion will make ice cream at home. We have a Cuisinart Ice Cream maker that will make up to 1/2 gallon of ice cream. I put out the word to see if anyone had a pumpkin ice cream recipe. A friend sent me a link to one. It was very do-able and so we decided to make it. Here is the recipe with my notes in parenthesis.
Homemade Pumpkin Ice Cream
- 1 can Pumpkin- 15 Oz (I used a pint of home canned pumpkin)
- 2 cups Heavy Cream (this was from our Jersey cow – YUM)
- 1 cup Granulated Sugar (I used organic cane crystals and cut it back to just over 1/2 a cup and it was plenty sweet. I want to try Maple Syrup instead of the cane crystals next time)
- 1 Tablespoon Pumpkin Pie Spice (I did not have this, so I used 1 1/2 tsp. cinnamon, 3/4 tsp. ground ginger, 3/8 tsp. of allspice or cloves, 3/8 tsp. of nutmeg)
- 4 teaspoons Pure Vanilla Extract (I used organic)
- ⅛ teaspoons Salt
1. Combine all ingredients in a medium bowl. (I put them all right in the blender)
2. Using an immersion blender (or regular blender) blend until smooth and all of the ingredients are well combined.
3. Cover and refrigerate until well chilled, about an hour. (We totally skipped this and put it in the ice cream maker right away. The texture was already thick and wonderful)
4. Turn on your ice cream maker (at least 1 1/2 quart or larger) and pour in the pumpkin mixture.
5. Churn until it’s a stiff soft-serve consistency (according to manufacturer’s instructions).
6. Pour into a freezer safe container and freeze until firm, about 6 hours. (We ate a bowl right away and put the rest in the freezer. :)
It was wonderful and a real treat. Try it… you’ll like it!!!