It’s almost too late for pumpkins but Thanksgiving isn’t Thanksgiving to me without pumpkin. My usual contribution to my large family’s Thanksgiving feasts back in LA was pumpkin pie, and it’s been on the menu since hosting dinner with friends. This year, Pruitt and I decided on macaron ice cream sandwiches filled with pumpkin ice cream. I think of it as our modified version of pumpkin pie, perfect for those already tackling a 22-lb turkey, five sides, and pecan pie.

This recipe is adapted from Jeni Britton Bauer’s Roasted Pumpkin 5-Spice Ice Cream recipe, included in Jeni’s Splendid Ice Creams at Home.  As Pruitt mentioned in a previous post, Jeni’s recipes call for cream cheese instead of egg yolks, which results in creamier (not icy) ice cream. The honey and pumpkin (and additional cream cheese) also give the ice cream a velvety texture. The spices can be adjusted as necessary.  I started off with 1/8 teaspoon of each and had to increase significantly to get a bolder spice taste.  The hardest part is stirring the milk mixture while it heats up. I usually have music playing or chat/switch off with Pruitt while we wait for it to boil.

Happy Thanksgiving!

Pumpkin Pie Ice Cream

(adapted from Jeni’s Splendid Ice Creams at Home)

3/4 cup pumpkin puree (from a roasted sugar pumpkin or can)

4 ounces cream cheese, softened

1/2 teaspoon sea salt

1 tablespoon plus 1 teaspoon corn starch

2 cups whole milk

1 1/4 cup heavy cream

1/4 cup honey

2/3 cup packed light brown sugar

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

In a large bowl, whisk the cream cheese until light and fluffy.  Stir in the pumpkin puree and honey until well combined.  Set this aide for now.  Mix two tablespoons of the milk with the corn starch in a small bowl to make a slurry.  Set the slurry bowl near your stove.

Combine the rest of the milk, cream, sugar, corn syrup, honey, salt, and spices in a medium saucepan.  Stirring frequently, heat the mixture over medium heat until it starts to boil.  Continue to boil for 4 minutes. Remove the mixture from the heat and stir in the corn starch slurry.  Return to stove over medium heat for 1 more minute.

Whisk the mixture into the cream cheese and pumpkin until well combined.  Allow it to cool for about 5 minutes and pour into a gallon-sized Ziploc bag.*  Fill a bowl with ice and cold water to make an ice bath.  Submerge the bag in the ice bath until cool, about 25-30 minutes.

Once the ice cream base is cool, pour it into a frozen ice cream canister and spin until thick.  Scoop ice cream into a storage container and press a layer of parchment paper onto the top surface before sealing with a lid.  Freeze for 4 hours or until firm (enough).

* For easy pouring, I recommend placing the bag inside a blender cup and folding the top over the rim.

Makes about 1 .5 quarts.