Thursday, April 18, 2024
HomeHome CookingPumpkin Meringue Pie Ice Cream – Leite's Culinaria

Pumpkin Meringue Pie Ice Cream – Leite’s Culinaria


I feel I’ve informed you that The One is a pumpkin fanatic. As soon as autumn rolls round all he needs is pumpkin pies, pumpkin cookies, and pumpkin bread. Oddly sufficient, he by no means jumped on the Starbucks pumpkin-spice bandwagon. (I’m wondering what meaning…)

So being the nice unlawfully wedded husband, I dutifully provide you with a brand new pumpkin dish every year. And after 28 years of quasi-connubial bliss, it’s turn into awfully arduous. I rack my mind starting in August as a result of I’ll be damned if as soon as once more he turns to Costco for its pumpkin pies, which he adores—as a lot for worth as for taste. Me? I’m appalled by them. I can’t stand their pasty, blond underbelly of a backside crust. However I digress.

This yr, although, I’ve outdone myself. And within the well-known phrases of Mrs. Slocombe of Are You Being Served, “I’m unanimous in that!” I made this killer, kickass, gorgeoso pumpkin meringue pie ice cream.

A stack of bowls of Pumpkin Meringue Pie Ice Cream with a scoopA stack of bowls of Pumpkin Meringue Pie Ice Cream with a scoop

I infused the ice cream base with all the nice and cozy spices which can be de rigeur in pumpkin pie: cinnamon, nutmeg, ginger, mace, and nutmeg. For the meringue, I take advantage of Marshmallow Fluff; however in case you’re desirous to go old skool, you’ll be able to definitely attempt your hand at making selfmade marshmallow unfold.

As for the crust, I opted to go together with shards of an Oreo-cookie crust. I like the best way the darkish colour of the chocolate contrasts with the white marshmallow and the ochre of the ice cream. Now, you’ll be able to positively use your favourite baked pie crust recipe on this. Simply break it into items and also you’re good to go.

In fact, the ice cream is wealthy and attention-grabbing sufficient to eat by itself. However being the Two Hungry Homos that we’re, we’ve paired it with chocolate cake, heat mocha brownies, bitter cream apple pie…effectively you get the thought. In our home, no dessert combo goes unturned or unrewarded.

david caricaturedavid caricature

Why Our Testers Liked This

Our testers raved in regards to the easy, creamy, scoopable texture of this ice cream, in addition to the balanced flavors that basically do style like pumpkin pie in ice cream type.

What You’ll Have to Make This

  • Egg yolks–The yolks give the ice cream custard its creamy consistency. The egg custard is cooked, so there is no such thing as a concern about consuming uncooked eggs.
  • Pumpkin puree–Ensure that you’re utilizing unsweetened pumpkin puree right here, and never pumpkin pie filling. The one substances on the label needs to be pumpkin, and maybe salt. To make your personal, see the useful suggestions beneath.
  • Spiced rum or bourbon–The addition of a little bit alcohol helps to forestall your ice cream from crystallizing within the freezer. Any sort of alcohol will work, however we like the nice and cozy flavors that spiced rum or bourbon provides.

Tips on how to Make This Recipe

  1. Whisk the egg yolks. Mix the egg yolks and spices totally.
  2. Warmth the cream and sugar. Whisk the cream and sugar collectively and cook dinner over medium warmth till the sugar dissolves.
  3. Make the custard. Slowly whisk the new cream combination into the egg yolks, then switch every part again to the saucepan and cook dinner over medium warmth till the custard is thick and creamy.
  4. Pressure the custard. Move the custard by means of a wonderful mesh sieve, then stir within the pumpkin, vanilla, and rum, if utilizing. Place a bit of plastic wrap excessive of the custard and chill till chilly.
  5. Make the Oreo shards. Preheat the oven to 350°F. Grind the cookies in a meals processor, then add the butter, and blend to mix. Unfold on a baking sheet and cook dinner for 10 to fifteen minutes. Let cool and break into small items.
  6. Churn the ice cream. Use an ice cream maker to churn the custard till it reaches a gentle serve texture.
  7. Layer the ice cream. Heat the marshmallow unfold within the microwave, then stir vigorously to deflate. Layer the ice cream, marshmallow unfold, and cookie crumbs in a freezer-safe container, beginning and ending with the ice cream.
  8. Chill the ice cream. Freeze till set, not less than 3 hours.

Frequent Questions

Why do you set liquor in selfmade ice cream?

Alcohol doesn’t freeze, which you already know in case you’re something like us, and maintain a bottle of vodka chilled in your freezer. You possibly can add as much as 3 tablespoons of liquor to 1 quart (1 liter) of your frozen dessert combination previous to churning. This may assist to maintain the ice cream from freezing strong, ensuring it’s scoopable and creamy. On this recipe, I’ve opted for spiced rum for the additional taste.

How do I do know when my pumpkin meringue pie ice cream is absolutely churned?

First, learn the producer’s directions that got here together with your ice cream maker, as every unit is totally different. However a rule of thumb is to permit the ice cream to churn till it will increase in quantity and is the feel of sentimental serve. I at all times know my ice cream is prepared when the maker begins to groan because the combination will get thicker and tougher to churn.

Can I take advantage of one other sort of crust shards on this?

Completely. Shards of graham crackers are additionally beautiful on this. See the variation beneath for directions.

How lengthy does selfmade ice cream final within the freezer?

In principle, two to 4 months (in actuality, we’re fortunate if there’s any left after 4 days…) is a reasonably sensible timeframe. Various weeks although, you would possibly wish to think about protecting the highest with plastic wrap earlier than placing the lid on. This may assist to maintain the ice cream from getting icy or selecting up any flavors from different objects within the freezer.

Useful Ideas

  • For the graham cracker shards variation, pulverize 6 full graham crackers (90 g) in a meals processor. Dump the crumbs right into a small bowl, add 2 tablespoons of granulated sugar4 tablespoons of melted butter, and blend till mixed. Proceed with step 10.
  • To make your personal pumpkin puree, roast cubed pumpkin till tender, then place in a meals processor and blitz till very easy.
  • When making your ice cream custard, don’t let the cream boil.

Extra Nice Do-it-yourself Ice Cream Recipes

A container of Pumpkin Meringue Pie Ice Cream with a scoopA container of Pumpkin Meringue Pie Ice Cream with a scoop

Write a Assessment

In the event you make this recipe, or any dish on LC, think about leaving a evaluation, a star score, and your finest picture within the feedback beneath. I like listening to from you.–David

For the pumpkin meringue pie ice cream base

For the chocolate-crust shards

Stop your display from going darkish

Make the pumpkin meringue pie ice cream base

  • In a medium bowl, whisk collectively the yolks, cinnamon, nutmeg, ginger, mace, and salt till easy.

  • In a medium pan, add the cream and brown sugar. Whisk to mix.

  • Warmth the cream-sugar combination over medium warmth, stirring regularly, till the sugar dissolves, 3 to five minutes. Do not permit the liquid to boil!

  • Whereas whisking the yolks, slowly drizzle the new cream-sugar combination into the bowl. Return the cream-yolk combination again to the saucepan.

  • Place the saucepan over medium warmth and cook dinner, whisking consistently, till the custard is thick sufficient to coat the again of a spoon. Swipe a line throughout the spoon together with your finger—if it holds, it’s finished, 5 to eight minutes. Alternatively, when you have a thermometer, cook dinner the custard till it reaches 185°F (85°C).

  • Pressure the new custard by means of a sieve right into a clear bowl. Gently stir within the pumpkin purée, vanilla, and spiced rum, if utilizing.

  • Flippantly coat a bit of plastic wrap with cooking spray and press it in opposition to the floor of the custard. Refrigerate for not less than 3 hours and as much as 24 hours.

Make the chocolate-crust shards

  • Line a rimmed baking sheet with foil and flippantly coat with cooking spray. Crank up the oven to 350°F (180°C).

  • In a meals processor, finely grind the Oreos. Dump the crumbs right into a small bowl, add the melted butter, and blend till mixed.

  • Dump the crumbs onto the foil-lined baking sheet and pat them right into a 1/8-inch (3-mm) thick slab. Bake till the floor appears to be like dry, 10 to fifteen minutes. Switch the sheet to a rack and funky utterly. Break up into bite-size items.

Churn the ice cream

  • Pour the absolutely chilled custard right into a 1-quart-capacity ice cream maker and churn in keeping with the producer’s route till the custard is thick and is the feel of sentimental serve.

    ☞ TESTER TIP: As a result of addition of booze, the ice cream will take longer to achieve soft-serve stage, however worry not!

Assemble the ice cream

  • Spoon the marshmallow unfold right into a small microwave-safe bowl and nuke in 5-second bursts till the unfold softens, about 15 seconds whole. Vigorously stir the unfold with a spoon to launch the air making the unfold easy and flippantly pourable.

  • Unfold 1/3 of the ice cream into the underside of a plastic freezer container. Spoon half of the marshmallow over the ice cream and use a knife to rapidly marble it by means of the ice cream. Stick half of the crust shards into the ice cream. Repeat with one other layer of ice cream, marshmallow, and shards. Prime with the remaining third of ice cream and unfold it easy.

  • Cowl tightly, and freeze till agency, not less than 3 hours or as much as 3 days. Let soften for 10 minutes at room temperature earlier than serving.

  1. Graham cracker-crust shards variation–To make graham cracker shards, pulverize 6 full graham crackers (90 g) in a meals processor. Dump the crumbs right into a small bowl, add 2 tablespoons of granulated sugar, 4 tablespoons of melted butter, and blend till mixed. Proceed with step 10.
  2. Storage–The ice cream will be saved within the freezer in a freezer-safe container for as much as 2 months.

Serving: 1 servingEnergy: 476 kcalCarbohydrates: 48 gProtein: 4 gFats: 30 gSaturated Fats: 17 gMonounsaturated Fats: 9 gTrans Fats: 1 gLdl cholesterol: 205 mgSodium: 119 mgFiber: 1 gSugar: 39 g

Diet info is robotically calculated, so ought to solely be used as an approximation.

Recipe © 2021 David Leite. Images © 2021 David Leite. All rights reserved.


Recipe Testers’ Critiques

I like that this pumpkin pie ice cream recipe delivers on the promise of the title. Every spoon actually evokes the flavors and textures of a very good pumpkin meringue pie. Apart from the spot-on taste and balanced spice it has an excellent creamy easy texture that’s scoopable proper out of my freezer.

A bowl of Pumpkin Meringue Pie Ice Cream with a scoopA bowl of Pumpkin Meringue Pie Ice Cream with a scoop

The pumpkin taste comes by means of as effectively because the recipe doesn’t simply use a spoonful or two however a very good portion of a can of pumpkin purée.

Pumpkin meringue pie made into ice cream perfection. Beautiful fall spices, crunchy cookie bits, and swirls of candy meringue. The pumpkin pie ice cream churned right into a splendidly creamy texture and the cookies and marshmallow fluff added a improbable distinction to make every spoonful a delight. Why have pie, when you’ll be able to have ice cream?

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