To say goodbye to summer and transition to fall, I made pumpkin ice cream. I love pumpkin everything, and pumpkin ice cream is no exception. It’s a bit like eating frozen pumpkin pie! Yum. Can’t wait for pumpkin pie…with a scoop of this ice cream on top. And some whipped cream. Yeah, I went there.
Today Tommy and I are going tot the Bumbershoot music festival in Seattle. It’s kind of crazy timing because we spent all day yesterday packing up our entire house, and today is our actual moving day. But instead of moving we are playing in Seattle and celebrating Tommy’s birthday! Yay! Happy birthday my love! Moving will just have to wait until tomorrow.
Pumpkin Ice Cream
1 15oz. can pumpkin puree
2/3 cup sweetened condensed milk
4 egg yolks
1 cup heavy cream
1 cup milk
1 tbs. vanilla extract
2 tsp. pumpkin pie spice
1. In a small saucepan, combine milk, cream and 1/3 cup sweetened condensed milk and turn on medium heat.
2. In a stand mixer, whisk egg yolks and 1/3 cup sweetened condensed milk until eggs have lightened in color. Once cream mixture has reached a gentle simmer (don’t let boil!), let cool for a few minutes then slowly stir cream into egg mixture. Transfer back into saucepan and continue to cook until mixture thickens and is able to coat the back of a spoon.
3. Strain mixture through a fine mesh strainer. Add pumpkin puree, pumpkin pie spice and vanilla and place in fridge for several hours or overnight.
4. Once cooled thoroughly, place into ice cream maker until the texture of soft serve. Transfer ice cream into an airtight container and let freeze for several hours or overnight. Enjoy!