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Pumpkin ice cream or frozen yogurt?

glutton Oct 9, 2007 07:38 AM

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?

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  1. Antilope RE: glutton Oct 9, 2007 10:37 AM

    Pumpkin Ice Cream

    1 Reply
    1. re: Antilope
      glutton RE: Antilope Oct 9, 2007 04:43 PM

      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.

    2. littlegreenpea RE: glutton Oct 9, 2007 07:10 PM

      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.

      5 Replies
      1. re: littlegreenpea
        glutton RE: littlegreenpea Oct 10, 2007 06:23 AM

        That sounds wonderful... please do share.

        1. re: littlegreenpea
          gridder RE: littlegreenpea Oct 10, 2007 08:50 AM

          Oh, please do post it!

          1. re: littlegreenpea
            littlegreenpea RE: littlegreenpea Oct 10, 2007 05:05 PM

            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.

            1. re: littlegreenpea
              Budino RE: littlegreenpea Nov 17, 2008 09:30 AM

              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?\


              1. re: Budino
                theuninvitedguest RE: Budino Nov 17, 2008 09:57 AM

                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.

          2. h
            HungryLetsEat RE: glutton Oct 10, 2007 06:52 AM

            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?

            3 Replies
            1. re: HungryLetsEat
              glutton RE: HungryLetsEat Oct 10, 2007 09:14 AM

              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.

              1. re: glutton
                LAWoman RE: glutton Oct 10, 2007 03:32 PM

                shortbread cookies w/cocoa nibs would be really good here

              2. re: HungryLetsEat
                piccola RE: HungryLetsEat Oct 13, 2007 06:42 PM

                I'd serve it with some tuiles or some lavender cookies. http://www.lavenderfieldsfarm.com/%5C...

              3. b
                becky1 RE: glutton Oct 10, 2007 03:39 PM

                So it's not actually ice cream, but frozen pumpkin mousse.


                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.

                1 Reply
                1. re: becky1
                  gridder RE: becky1 Oct 10, 2007 08:32 PM

                  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!

                2. t
                  theuninvitedguest RE: glutton Nov 17, 2008 10:00 AM


                  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.

                  1 Reply
                  1. re: theuninvitedguest
                    Jim52 RE: theuninvitedguest Nov 20, 2008 10:00 AM

                    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.

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