I wasn’t going to make this.
For some reason, the idea of pumpkin ice cream seems weird to me. However, it keeps taunting me. Pumpkin Pie Blizzard is on the sign at Dairy Queen, and I drive past it every day, and I look at that sign every day. Taunting me.
I’m going off topic here for a moment. Do you do that? Do you notice looking at the same things when you drive a certain route or road everyday? I do. I try not to, but it’s like I can’t help myself. There is a house that I drive past, that has a manikin head on the front porch. Don’t ask me why, but it’s been there for months (so I know it isn’t just a Halloween decoration). Everyday I drive past this house, I look for the manikin head. Yes, I am weird.
Ok- let’s move on to the ice cream!
I gave in and made pumpkin pie ice cream. However, instead of just adding pie crust pieces to the ice cream, I did something just a little different. Whenever I make pie crust and have extra crust, I do what my grandmother used to do. I roll it out, smear on some softened butter, sprinkle on cinnamon-sugar, then roll it up and bake it. So, that is what I added to the ice cream.
Ok, I will admit that I really like this ice cream. While I can’t see myself buying it at the store or at Dairy Queen (chocolate still rules!), I am glad that I made it! I have a feeling that I will be making this ice cream every Fall!!
Pumpkin Pie Ice Cream
Ice cream:
2 1/2 cups half and half
1 1/2 cups heavy cream
1 1/4 cups pumpkin puree (not pie filling)
7 egg yolks
1 cup sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup + 1 1/2 tablespoons sugar. divided
8 tablespoons butter, (4 tablespoons cold, 4 tablespoons softened)
4 tablespoons shortening
1 teaspoon cinnamon
5 tablespoons cold water
To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.
Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the pumpkin mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the pumpkin mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.
To make the pie crust rolls:
Preheat oven to 400 degrees.
In a small bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then cut the dough in half and set one piece aside. Roll the other piece out until it is thin (you want to roll this thinner than you normally would if making a pie). Smear on 2 tablespoons of the softened butter and sprinkle on half of the cinnamon-sugar mixture. Starting at one end, roll the dough up. Pinch the ends and place this, seam side down, on a parchment paper lined cookie sheet. Repeat the process with the 2nd piece of dough. Bake in a preheated oven for 25-35 minutes, or until lightly golden brown. Remove from the oven and let cool completely. Once cool, chop into small pieces. Set aside.
To finish the ice cream:
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container. Stir in the chopped pie crust pieces then cover and freeze for 4 hours. Serve and enjoy!
