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PUMPKIN ICE CREAM- Philadelphia style or French?

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So have been experimenting with ice cream and i wnated to make one for thanksgiving.. and go pumpkin.

i have been making philadelphia style... and it tastes good.. i defnitely dig it..

I have been wanting to try and make the french/egg based recipes but not sure if thats something i would find tasty,

So with limited time. what do you suggest for pumpkin ice cream?

I have this Lebovitz recipe for a french/egg base

do you think the philadelphia is superior

Pumpkin Ice Cream

Makes about 1 quart (1l)

Adapted from The Craft of Baking by Karen DeMasco & Mindy Fox

If using canned pumpkin, make sure to find one that's 100% pumpkin. Often you'll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.

Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.

1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy

3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.

2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.

3. Warm the mixture until hot and the edges begin to bubble and foam.

4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.

5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).

6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.

7. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.

Variations: Stir in 1 to 1 1/2 cups (250 - 320 g) white or milk chocolate chips, crushed caramel, chopped up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too.

Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top for serving, which was suggested in the book.

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  1. I'd do French-style if only because the eggs help it keep its smooth texture longer than a Philadelphia-style one does, so it allows you to make it ahead of time.

    2 Replies
    1. re: katecm

      i have no problem making it the day before..

      how would u suggest i alter the recipe to make it philly style?

      for one quart.

      i think im being lazy here.. but sounds like too much yolk for me.

      hmm

      1. re: lestblight

        I love ice cream both ways but in this case I vote for the Philadelphia-style. Last year I made pumpkin ice cream with a custard base and it was too thick (between the egg and the pumpkin) and I think the custard detracted from the pumpkin flavor. My bf told me it was his least favorite out of all the ice creams I've made. I hate to knock David Lebovitz though, I'm sure his recipe would turn out much better than the one I used.

    2. Definitely French. It tastes a lot better.

      1. Another vote for French- it's a texture thing for me, plus it seems richer. Let us know how either the Philly or French i.c. turns out...

        2 Replies
        1. re: cakewhole

          yup the gears are turning.. i made a pumpkin ice cream with eggs- its chilling now...

          i am confused about this step in th recipe.. he chills the custard and then adds the pumpkin puree and extract before churning... i figured that would lower the temperature and also i was damn curious to taste it in its liquid form

          so i added the puree and extract and liquor. and its chilling

          i did strain it like 5 times though

          to try and get rid of the fibrous texture and some of the connamon chunks i ground myself.

          but then i realized.. shit. my mother is making pumpkin pie as a staple for every thanksgiving.

          so i cant pair the two.

          so i then made a vanilla french custard style ice cream which is chilling too.

          but now what to do with the pumpkin ice cream?

          any suggestions? i can make a pie to complement.. but what ?

          thanks!

          1. re: lestblight

            This is probably too late, but what if you made an "ice cream pie" out of the pumpkin ice cream? You could make it with a cookie crust - maybe with ginger cookies or graham crackers. You could even throw in a layer of (melted) chocolate; chocolate and pumpkin, mmm!

            I think pecan pie would nicely accompany pumpkin i.c.
            What did you finally do?

        2. The original comment has been removed