In my last post, I wrote about pumpkin pie and how it’s a favourite for my family. My daughter Jenn’s birthday was in September, and instead of the usual dinner celebration the only time we could all get together was for Sunday brunch. Given it was morning, instead of a traditional birthday cake I made a Cinnamon Loaf. I wanted to dress it up a bit, and having recently happened across a recipe for pumpkin pie ice cream, things developed from there.
The ice cream was a hit! It was like having pumpkin pie and coffee cake at the same time. I found it a bit grainy in texture, but no one else seemed to mind. I did learn that I should have removed it from the freezer about 15 minutes before serving, to soften it up for easier scooping (or else I need to work on my biceps). Apart from that, it was a successful dessert and added a special touch to Jenn’s birthday celebration.
In a few easy steps, here is how to make it. (Okay, maybe slightly more than a few steps…)
1. Read approximately 17 recipes on the internet and the little recipe book that came with your ice cream machine, adapting the most promising bits from each.
2. Go to the market on your scooter and bring home the cutest pie pumpkin.
3. Cut the pumpkin in half, scoop out the seeds, and place cut side down on a baking tray (I like to cover mine with parchment paper, it makes clean-up a breeze).
4. Roast the pumpkin for about 45 minutes at 350 degrees. Here’s what it looks like when it’s done.
5. In the meantime, prepare your spices. I used the same blend that I use in my pumpkin pie: 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp each of cloves and nutmeg. Don’t they look pretty on the plate!
6. Prepare the custard base according to whatever recipe or combination of recipes you’re using.
7. Scoop the pumpkin flesh out of the shells. Puree and add to the custard base along with the spice blend.
8. Follow your ice cream maker’s instructions to turn the custard mix into a wonderful ice cream evocative of pumpkin pie. Enjoy!