It’s no secret that I love all things pumpkin, especially pumpkin spice lattes. I was so happy a couple months ago when I discovered that I could make my own at home. I’ve saved quite a bit of money (and I hope calories) by making them at home, and I’ve actually come to prefer my version to the coffee house one. So when I saw this recipe was based on the same recipe I used to make my beloved pumpkin spice lattes, I knew I had to try it immediately.
This ice cream, without a doubt, is one of the best ice creams I’ve ever made. It’s super creamy and full of all the flavors you’d expect to find in a pumpkin spice latte. I love how the espresso and pumpkin both stand out and how the fall spices add subtle background flavors to the ice cream. You might think that the ice cream would be slightly gritty because of the amount of espresso and spices, but I can assure you it’s not. I did modify the amounts of nutmeg and cinnamon just a bit because I adore nutmeg and wanted to add more than the original recipe called for. This ice cream was delicious straight from the freezer, but I’m already imagining how it would taste in milkshake form or affogato style with a shot of espresso poured over the top. If you like pumpkin spice lattes, you will love this ice cream.
- YIELD: about 1½ quarts
2 cups heavy cream
1½ cups half and half or whole milk
2 tablespoons instant espresso powder
1¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
4 egg yolks
¾ cup granulated sugar
1 cup pumpkin puree
In a medium saucepan over medium heat, whisk together the heavy cream, half and half, espresso powder and spices and bring to a simmer. Meanwhile, using a hand mixer on medium speed, beat the egg yolks and granulated sugar together until the mixture becomes light in color and falls from the beaters in ribbons.
Remove one cup of liquid from the cream mixture and gradually pour into the egg yolk mixture, beating the entire time, to temper the eggs. Add tempered egg mixture back to the saucepan and whisk well. Add the pumpkin puree and continue to whisk until the mixture is smooth. Reduce heat to medium-low and continue cooking until the custard has thickened and coats the back of a wooden spoon.
Transfer the custard to a large mixing bowl, preferably one with a pour spout, and cover with plastic wrap, pressing the plastic wrap against the surface of the custard. Chill for at least two hours, or overnight.
Freeze the custard in an ice cream maker according to manufacturer’s directions. Once the ice cream has reached soft serve consistency, transfer to an airtight container and freeze for 3-4 hours, or until ice cream has hardened. To make the ice cream easily scoopable, allow it to sit at room temperature a few minutes before serving.