Thursday, October 18, 2012

Pumpkin Ice Cream from Your Own Baked Pumpkin!

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It's pumpkin season, so, let's make ice cream!

There is a store in Phoenix called Ranch Pro Markets that we visit about once a month. They have incredible sales on produce. Yellow onions 6 lbs. for $ .99 and right now pumpkin pie pumpkins are also 6 lbs. for $ .99! So, it's time to cook up some pumpkin!

Last year was the first time bought whole fresh pumpkin and made my own pumpkin, for pies. You know what? It was easy and a lot tastier than the expensive stuff you buy in a can. For this pumpkin ice cream I am using the last batch of pumpkin I froze in 2011.

Baking pumpkin is done exactly like you would cook a large squash.

1 large pumpkin for pies or a couple small sweet pumpkins

  • Wash the exterior of pumpkin (a lot of dirty hands have handled the outside of your pumpkin)
  • Slice, cutting along a rib of the pumpkin
  • Clean out the seeds and stringy stuff with a large metal spoon, scraping to remove the gunk.
  • Place pumpkin flesh side down in a baking pan.
  • Cover tightly with foil.
  • Bake on 350F for 1 hour, or until a fork easily pierces the skin and flesh.
  • Cool; scoop out the cooked pumpkin, leaving the outer skin.
  • Blend in food processor or blender until smooth.
  • Run pumpkin through a sieve or food mill to remove any hard or fibrous matter.
  • Use just like canned pumpkin in recipes.
  • Extra may be frozen in labeled and dated containers.
Wash squash/pumpkin thoroughly.

Cut along one of the ribs, down through the middle of the stem.

Using a large metal spoon, clean out seeds and goop.

Place flesh side down in baking dish and cover tightly with foil.

Bake at 350F. for 1-hour, or until fork tender.

TIP: If you pre-measure pumpkin in 1/2-cup, 1-cup, and 1 1/2 cups you'll have the right amount ready for pie, scones, muffins, cookies, ice cream, sweet breads, cheesecake, and the list goes on . . . recipes.

Squash and pumpkin can actually be used interchangeably. Baked squash scooped out, salted and peppered with a pat of butter is delicious as a veggie!

Makes 2 1/2 quarts

2 cups heavy cream

2 quarts half and half or whole milk

1/2 cup white cane sugar

1/2 cup light brown cane sugar, don't pack it down

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

Scant 1/2 teaspoon ground cloves

Pinch of ground mace

Pinch of freshly grated nutmeg

1 cup pumpkin

*2 whole eggs

1 can of sweetened condensed milk or DIY Sweetened Condensed Milk (not condensed milk)

  • In an 8-cup glass measuring bowl add cream, half and half and sugars, mix well with whisk.
  • Measure out pumpkin into a microwavable 1-cup measure.
  • Measure out spices into a small bowl, whisk together.
  • Add spices to pumpkin; blend together well with wire whisk.
  • Add pumpkin mixture to ice cream mixture.
  • In pumpkin measuring cup, whisk up eggs and add to ice cream mixture.
  • Add sweetened condensed milk and mix well.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Because this recipe makes 2 1/2 quarts of ice cream, you will need to make ice cream in 2 batches.
  • Pour half of ice cream mixture into ice cream maker and freeze according to manufacturers instructions (I set my timer for 22-minutes to freeze my ice cream).
  • *Please note: This recipe uses raw eggs. * If you are concerned about Salmonella, dip eggs in boiling water for 5 seconds and then into iced water to cool the egg shell quickly to keep the egg from cooking. I use our chickens' eggs and have never a problem.
Ingredients needed, minus the nutmeg.

Whisk spices into pumpkin.

Cover with plastic wrap and chill for at least 4-hours.

Stir well before pouring half of ice cream mixture into ice cream machine.

It's ready to put into freezer containers to harden for a couple hours.

A large plastic spoon works great for scooping out the soft ice cream and for scraping the hardened ice cream along the sides and bottom of the freezer bowl.

Leave a little ice cream on the paddle for the kids to lick off!

Super-Premium Pumpkin Ice Cream . . . will give Haagan Daz a run for it's money!

Place Pumpkin Ice Cream in freezer to harden.

A perfect Thanksgiving treat for the loved ones in your life who can't eat that piece of pumpkin pie because they're allergic to gluten. It's spicy pumpkin pie in a rich, custardy, ice cream!

Just the best Pumpkin Ice Cream on the Planet!

If you're looking for a special dessert to WOW your company . . . This is the dessert!

Please don't forget to tell them you found it . . . Over at Julie's!!!


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