449087 Tue Oct 09 07:38:57 -0700 2007 16 31 Home Cooking 0 3017498 Does anybody have a reliable recipe for pumpkin ice cream or frozen yogurt? I suspect I'll need to use canned pumpkin, but I do not have a great sense for how much sugar to add and what spices will play well in an ice cream. Anybody have any experience out there? Tue Oct 09 07:38:57 -0700 2007 13350 glutton 1 3018190 Pumpkin Ice Cream http://allrecipes.com/Recipe/Pumpkin-Ice-Cream/Detail.aspx Tue Oct 09 10:37:39 -0700 2007 3017498 126101 Antilope 2 3019643 This recipe basically calls for pumpkin and spices to be folded into vanilla ice cream. I was looking for something made from scratch. While I could easily make my own vanilla ice cream and fold in some pumpkin puree and spices, I have to think that the ice cream would taste better if it was truly meant to be pumpkin ice cream from the get-go. Tue Oct 09 16:43:03 -0700 2007 3018190 13350 glutton 1 3020089 I made a great pumpkin gelato for Thanksgiving this weekend. I highly recommend roasting your own pumpkin over using the can; it's far more flavorful, and the color is fantastic... almost peachy. I'll get back to you with the method I used if you like? I totally improvised from a recipe, but I kept good track of what I did. Tue Oct 09 19:10:43 -0700 2007 3017498 78370 littlegreenpea 2 3020809 That sounds wonderful... please do share. Wed Oct 10 06:23:13 -0700 2007 3020089 13350 glutton 2 3021307 Oh, please do post it! Wed Oct 10 08:50:36 -0700 2007 3020089 46897 gridder 2 3023296 Here it is! 4 cups of milk 2 cups of pumpkin puree (your really must roast your own!!) lemon juice (1 lemon) 3/4 cup of sugar 4 egg yolks 1 tablespoon of vodka (I think another liquor or liqueur may work well here too; if you're adventurous, maybe even cut down on the milk and make a sabayon base with a bit of wine... anyways, I digress). You'll want to make a custard with the milk, eggs and sugar. Then blend the pumpkin with the lemon, add some nutmeg and add to the cooked custard. Refrigerate well. Before freezing in the ice cream maker, stir in the vodka. Just a couple notes: I made this with an almond milk base and I'm not sure I'd do that again as it took away from the creaminess. I think whole milk might be the way to go, perfectly creamy, but not even close to heavy. I added a good couple grates of nutmeg, but I think it could've even been fine with more. It'd be interesting to add of the pumpkin pie seasonings for an inverted dessert of sorts (I served the gelato with a tarte tatin, and I think they complemented one another beautifully!! Great twist on a traditional dessert.) Hope this helps. Don't hesitate to ask for any clarifications. Wed Oct 10 17:05:12 -0700 2007 3020089 78370 littlegreenpea 3 4180220 I'd love to try to make this for thanksgiving this year. I'm kinda new to homemade ice cream--is the vodka/liquor necessary or does it just add a certain something?there will be a lot of kids at the table so I'm not sure I should include it. And, do I let the custard cool before adding the pumpkin mixture?\ thanks! Mon Nov 17 10:30:36 -0800 2008 3023296 10226 Budino 4 4180305 I think a lot of ice cream recipes call for some type of alcohol because it keeps the ice cream a bit softer when you freeze it. You can replace it with some vanilla or another alcohol-based flavoring. Mon Nov 17 10:57:17 -0800 2008 4180220 50030 theuninvitedguest 1 3020880 I'm intrigued by the pumpkin ice cream idea and would love to see a recipe for same. I would serve it as an option to pumpkin pie (i.e. "For dessert we have pumpkin pie, or pumpkin ice cream with x."). But what would I serve it with? I would think you'd want something non-pumpkin.... maybe a fruit or custard tart of some sort. Any thoughts? Wed Oct 10 06:52:52 -0700 2007 3017498 105292 HungryLetsEat 2 3021412 soemthing with chocolate would work. For example, you could make some chocolate cookies. You'd want something a bit more bitter because the ice cream would be sweet. Alternately, you could poach a pear and serve that alongside the pumpkin ice cream. Wed Oct 10 09:14:35 -0700 2007 3020880 13350 glutton 3 3022979 shortbread cookies w/cocoa nibs would be really good here Wed Oct 10 15:32:07 -0700 2007 3021412 11195 LAWoman 2 3032406 I'd serve it with some tuiles or some lavender cookies. http://www.lavenderfieldsfarm.com/%5Cdefault.asp?Parent=76&Child=76 Sat Oct 13 18:42:04 -0700 2007 3020880 10681 piccola 1 3023003 So it's not actually ice cream, but frozen pumpkin mousse. http://www.epicurious.com/recipes/food/views/231123 I made it last year for Thanksgiving in my college dorm, and it was a hit. Bonus points for making your own toffee for layering. One nice thing about it is that it can be done in advance, and doesn't compete for oven time. Wed Oct 10 15:39:03 -0700 2007 3017498 133719 becky1 2 3023780 Man, thank heavens for the Canadian foodies who are working out those Thanksgiving recipes before those of us down here in the U S of A. This is awesome! Wed Oct 10 20:32:57 -0700 2007 3023003 46897 gridder 1 4180315 http://www.saveur.com/article/Food/Pumpkin-Ice-Cream#comments I made this recipe, which came from another poster when I asked for a pumpkin ice cream recipe on this thread - http://chowhound.chow.com/topics/566637. It turned out wonderful! It was incredibly delicious! I did use half cream and half whole milk. Mon Nov 17 11:00:03 -0800 2008 3017498 50030 theuninvitedguest 2 4189400 As far as what to serve with pumpkin ice cream, I once had it served over spice cake at a NYC restaurant. Great taste combination. Thu Nov 20 11:00:34 -0800 2008 4180315 241922 Jim52