Pumpkin Spice Latte Ice Cream and other Favorites [split from GCT]
- linguafood Oct 20, 2011 05:20 PM
oooh. care to share the recipe for your pumpkin spice latte ice cream? on home cooking if possible? we could start a new thread with favorite homemade ice cream recipes! i bet you that would be pretty, pretty, pretty, prettttty popular...
The nuances of vanilla ice cream alone could fill a book!
I am convinced that really superior ice cream can be found almost everywhere, but real popular touristy spots tend to have great choices. I think competition brings out artistry.
Maine, Oregon Coast, The Cape, Santa Barbara, fill in your own favorites.
That being said, my entire family adores the home made mango ice cream dessert at Pad Thai in Boise, Idaho. They drizzle honey on top, and the fresh mango flavor is both satisfying and refreshing at the same time. I could go on and on....
I adapted it from this blog:
i have the original recipe below, but i doubled the cinnamon (because, as mentioned above, cinnamon addict). I dont remember which gingerbread cookie dough recipe i used, but i made sure to underbake them (because, lets be honest, arent ALL cookies better under baked??) and then just cut them into bite sized pieces and stirred them in at the end.
4 egg yolks
3/4 cup granulated sugar
2 cups heavy cream
1 1/2 cups half and half (whole milk would be fine, too
)2 tablespoons instant espresso powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
Beat the egg yolks and the granulated sugar with a hand mixer on medium speed until the mixture is light in color (much like mayonnaise) and falls back into the bowl in ribbons.
Meanwhile, combine the heavy cream, half and half, espresso powder, cinnamon, ginger, nutmeg, and cloves in a sauce pan over medium heat and bring up to a simmer. Gradually ladle about 1 cup of the hot liquid into the egg yolk mixture, beating the entire time, to temper the eggs. Pour the tempered egg mixture into the sauce pan and whisk well.
Add the pumpkin puree to the saucepan, and whisk until the mixture is smooth. Continue to cook over medium-low heat until it has thickened and coats the back of a wooden spoon.
Transfer the custard to a mixing bowl and cover with plastic wrap, pressing the plastic wrap against the surface. Chill the mixture for at least 2 hours, or overnight.
Freeze the custard in an ice cream maker, according to the manufacturer’s directions until the ice cream is a soft serve consistency. Transfer to an airtight container and freeze for 3-4 hours until the ice cream has hardened. If the ice cream has frozen too hard, simply allow it to set at room temperature for a few minutes until it is scoopable.
i really, really liked the addition of the cookies. thought it really added to the overall feel and flavor of the ice cream. with that said, it would still be a delicious ice cream on its own.
that being said, i could imagine several other things being mixed in that would be pretty awesome as well. like caramel... or a graham cracker crunch.... mocha or espresso syrup...