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no-churn pumpkin ice cream

Wednesday, November 2, 2011
I wasn’t so sure about pumpkin ice cream. But I couldn’t get it out of my head. Pumpkin sometimes ends up in odd places [for instance, in my latte], but once Fall arrives and sweaters are part of my everyday attire, that big orange gourd calls to me, promising comfort.
This little experiment wasn’t a disappointment. Subtle pumpkin flavor, warm spices and creamy texture make this no-churn version almost perfect. It will be showing up this Holiday, along side pumpkin pie, sandwiched between gingersnaps, and just by it’s lovely little self.

No-Churn Pumpkin Ice Cream
adapted from Everyday Food

1 can [14 ounces] sweetened condensed milk
3/4 cup pumpkin puree
2 teaspoons pure vanilla extract
2 cups cold heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

In a medium bowl, stir together the sweetened condensed milk, pumpkin, vanilla, and spices. In a large bowl of a standing mixer fitted with a whisk attachment, beat the heavy cream on high until stiff peaks form, about 3 minutes. Whisk one third of whipped cream into pumpkin mixture. Fold remaining whipped cream into pumpkin mixture until completely incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).
  • Reply
    my little celebration
    Wednesday, November 2, 2011 at 3:50 am

    brilliant. bookmark: check.

  • Reply
    lieslmade
    Friday, November 4, 2011 at 1:42 pm

    Looks delicious!

  • Reply
    Jesica @ Pencil Kitchen
    Sunday, November 6, 2011 at 5:09 am

    I’ve never had pumpkin ice cream, ever before!

  • Reply
    Christy
    Monday, November 14, 2011 at 9:38 am

    LOve! 🙂

  • Reply
    Anonymous
    Tuesday, October 16, 2012 at 9:18 am

    I’m going to guess that the pumpkin is cooked, yes?
    -Beck (who can’t log in as anything other than ‘anonymous’… how clandestine…)

    • Reply
      vanilla bean blog
      Wednesday, October 17, 2012 at 1:44 am

      Hi Beck – I used canned pumpkin. I will change the recipe to make it more clear! Thanks so much for stopping by.

  • Reply
    Stef
    Tuesday, September 23, 2014 at 12:21 pm

    Can you describe the texture for us? I’ve been debating on whether or not to get an ice cream maker.

  • Reply
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  • Reply
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  • Reply
    Pete
    Sunday, December 27, 2015 at 9:12 pm

    I’m confused about what to do with the cream. Am I whipping it to stiff peaks or soft? Or am I dividing it and doing some soft and some stiff. Once it is at the stiff peaks point it can’t go back to soft. Or did I miss something entirely?
    Thanks

    • Reply
      Sarah
      Monday, December 28, 2015 at 12:33 pm

      Hi Pete, I’m so sorry about that! Somehow that line in the directions was repeated. The cream should be whipped until stiff peaks form. I’ve changed it in the recipe. Thanks for letting me know – Sarah

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