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Pumpkin Ice Cream
Nov. 1st, 2022 05:45 pmY'all. Y'ALL. I made this, and it is soooo good! It tastes like frozen pumpkin pie filling. I made mine sugar-free by using an allulose/monk fruit blend for the white sugar, and Swerve-brand brown sugar. I added a teaspoon of molasses, and did not put in the xanthan gum or bourbon. Next time I will double the recipe, because it made less than 2 pints. If you don't have an ice cream maker, I bet it would make tasty popsicles.
https://www.kingarthurbaking.com/recipes/pumpkin-ice-cream-recipe
Edited to add: I did pass the custard through a sieve before cooling it in the fridge overnight, because that is what every other cooked custard ice cream recipe says to do, and one of the comments on the KA website recommended doing so as well. Also, the test of a great homemade ice cream recipe is, is it scoopable after being in the fridge overnight? I am happy to report that it is softer straight out of the fridge than most store-bought ice creams!
https://www.kingarthurbaking.com/recipes/pumpkin-ice-cream-recipe
Edited to add: I did pass the custard through a sieve before cooling it in the fridge overnight, because that is what every other cooked custard ice cream recipe says to do, and one of the comments on the KA website recommended doing so as well. Also, the test of a great homemade ice cream recipe is, is it scoopable after being in the fridge overnight? I am happy to report that it is softer straight out of the fridge than most store-bought ice creams!
