If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Makes 1 quart
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 134 grams brown sugar
- 2 tablespoons corn syrup
- 1/4 cup honey
- pinch salt
- 4 grams dehydrated non-fat milk powder
- 6 grams corn starch
- 2 grams Cremodan 30 ice cream stabilizer (optional)
- 1 1/2 ounces cream cheese
- 3/4 cup Libby's canned pumpkin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- pinch clove
- 1/2 teaspoon vanilla extract
- Reserve 1/4 cup of milk. Set aside.
- Combine remaining 1 3/4 cups milk with heavy cream, brown sugar, corn syrup, honey, and salt in a medium sauce pan. Bring to a boil.
- Meanwhile, mix 1/4 cup milk with milk powder, corn starch, and ice cream stabilizer. Make a paste.
- Once ice cream base mixture has come to a boil, stir in paste and let it return to a boil for about a minute.
- Add remaining ingredients to a blender. Then pour ice cream base into the blender. Be careful (it's hot!). Blend until fully combined.
- Setup a large bowl filled with ice and water. Pour the pumpkin ice cream base into a large ziplock bag. Remove the air and submerge in ice bath until fully chilled.
- Let the ice cream base mature overnight in the fridge.
- When ready to churn, follow instructions on your ice cream maker. I used a Pacojet for this recipe. If using a standard machine, add 2 tablespoons of vodka just before churning to keep the ice cream slightly soft when serving directly from the freezer.