Cranberry Ice Cream failure-- what about PUMPKIN ICE CREAM PIE?
See previous thread for history on Cranberry Ice Cream:
So I gave up on the cranberry ice cream. I folded in a homemade, chilled sour cranberry sauce into a batch of a wonderful vanilla custard ice cream and froze. The results? Icy cranberry swirl that really interrupted the beautiful, smooth and creamy texture of the vanilla. Sadness!
In addition, the bakery (The Filling Station in Orange, CA) has stopped taking reservations for the pumpkin pie I was going to pick up (probably due to the fact that I was obsessing about my cranberry ice cream dessert so much!)
So I figured... why not combine the two?
PUMPKIN ICE CREAM PIE!
So how would you go about doing it? Do you have a favorite pumpkin ice cream recipe? Should I make a simple graham cracker crust, freeze it, pour the ice cream in, and stick it back in the freezer-- top with whipped cream and voila?
Tell me what you think, fellow hounds!
That's too bad about the cranberry ice cream. I've found that exact problem w/ many swirls or add-ins, so that's why I've steered clear of them for years. Don't want anything getting in the way of creamy smooth ice cream.
I made a pumpkin ice cream last year w/ TJ's canned pumpkin. It tasted pretty good straight from churning, but once it sat in the freezer overnight, it became very unpleasantly chalky. You can search for that post if you care to.
I'm not having any bright ideas for what you can do, so I'll leave it at that. Good luck!
Hey, and what about that Vietnamese cinnamon you brought back? Personally, cinnamon ice cream would entice me on T-day.
If I were you...I would make a pumpkin cheesecake ice cream pie. I've taken the following cream cheese ice cream recipe and combined with a basic pumpkin pie. I'm winging this so if I were doing it in my kitchen it would involve lot's of tasting.
8oz of cream cheese
1 cup sugar
8 oz canned pumpkin
3/4 cup whole milk
3/4 tsp. Cinnamon
I would cream the cheese and sugar together. Add the pumpkin. Mix in the milk and spices and then chill. Taste to be sure it's sweet enough. Your ice cream should taste a bit too sweet before it freezes. Also, if it's not pumpkin-y enough, add more for sure! Finally, you could also add an egg or two in this recipe to give it a bit of an eggy taste (if they are pasteurized you don't have to worry about it - I make raw egg ice cream all the time). Add to your ice cream maker or I suppose you could par-freeze it and then stir it several times while freezing if you don't have an ice cream maker. I can't remember, but you might need to double this recipe to get enough for a pie. I'd caramelize finely chopped pecans with lot's of butter and sugar and either put them on top of your pie or swirl them into the ice cream before pouring in your pie crust. I love the gingersnap pie crust idea. I might even swirl in some caramel....mmmmm.
I second the gingersnap crust.
To dress it up, you could either pour a warm caramel or maple sauce on top, or do a baked Alaska-type meringue and shove it in the oven right before serving.
If you decide to do a standard pumpkin pie, you could top it with a crème brûlée sugar crust to make it special.
The deep dark truth is that I personally wouldn't make that pie for T-day, because I am pathologically attached to my more traditional honey pumpkin pie recipe. BUT I have made the above pie and kids really do seem to love it much more than normal pumpkin pie. Maybe it's the ice cream. Anyway, enjoy. We are well past Thanksgiving up here in Canada - where we have the holiday at a much more civilized and appropriate time of year - the second weekend in October.