Pumpkin Pie Ice Cream

A while ago, Cari from Dinnervibe suggested I make a Halloween themed ice cream. As you know, it doesn’t take much to persuade me to whip out my Cuisinart, so even though the weather is turning cold, I accepted her ice cream challenge.

Perhaps I’m in a rut, but instead of creating a black licorice ice cream with raspberry blood swirl and marshmallow sauce cobwebs, I decided on a flavour that could carry itself long into the upcoming holidays ? Pumpkin Pie.

Now, if you don’t like the dessert that inspired this chilled treat, not even the Great Pumpkin himself is going to persuade you to embrace this dish. After all, it tastes exactly like frozen ? somewhat airy ? pumpkin pie. And so it should. After all, it’s basically my pumpkin pie recipe, only with more dairy and no eggs. For those with a pumpkin aversion, might I suggest some old-fashioned, unspooky Maple Walnut Ice Cream, instead?

Since it’s a crustless version on the classic dessert, WITH the whipped cream topping mixed in, all this dish needed was a drizzle of maple syrup. Ah, autumn perfection. All treat. No tricks.

So, does the thought of pie in ice cream form appeal to you? Or would you miss the crust?

Pumpkin Pie Ice Cream

Makes about 1 litre

Ingredients

2 cups whipping cream (35%)
1 cup whole milk
1/2 cup sugar
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/8 tsp salt
1/2 tsp vanilla
1 cup pumpkin puree

Instructions

Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
Stir warm cream into the pumpkin along with the vanilla.
Chill the mixture in the refrigerator until cold.
Freeze in an ice cream maker according to manufacturer?s instructions.