This month’s Flavor of the Month is celebrating autumn’s favorite vegetable: pumpkin. When I saw Bridget had posted this theme, I smiled as I came to the exciting realization that this was my perfect opportunity to try cooking with fresh pumpkin. Many thanks to Bridget for encouraging this, as I’m very pleased to tell you that I will never again pay $$$ for canned pumpkin again, unless I’m in a serious pinch for time.
Cooking pumpkin is easy. There are many options. Roasting the pumpkin, skin on, is the way to go for soup dishes or other savory eats. Microwaving is the simple route I took with this ice cream. No mess, little fuss, done in minutes.
The pumpkin pie ice cream is really a fantastic transition from summer to fall. It reminds me of one of my favorite DQ Blizzard treats. With bits of cookie in each bite and the smooth, cool tingle of the pumpkin ice cream is sure to please. Husband and I found that our favorite serving suggestion goes kind of like this:
Pumpkin Pie Ice Cream
Yields 1 quart
1 1/2 c. milk
3/4 c. cream
1 c. pumpkin puree
3/4 c. brown sugar
1 1/2 t. pumpkin pie spice
1/2 t. salt
1/2 t. vanilla
1 T. bourbon or rum
10 vanilla wafers, chopped
Whisk together yolks and sugar in a small bowl. Set aside.
In a saucepan over medium heat, combine milk, cream, and pumpkin puree. Cook, stirring frequently, until it comes to a bare simmer.
Stirring constantly, slowly pour half hot milk mixture into the yolks. Pour everything back into the saucepan and return to low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat, stir in vanilla and salt.Cover and chill ice cream base in the refrigerator at least 4 hours.
When completely chilled, pour into ice cream maker and freeze according to manufacturers instructions. Add chopped wafers 5 minutes before the end of freezing. Place in freezer to harden, 4-6 hours.