This may or may not be one of the best things I have EVER made.
In my ENTIRE life.
Literally, I wanted to cry every time I ate this ice cream.
It’s just that good.
So if you couldn’t tell by my InstagramΒ lately, I am completely obsessed with fall and all of the flavors and sights it has to bring.
Cooler weather, however, does NOT stop me from eating frozen treats.
When I was in college in upstate New York in below-zero temperatures, I would continue to eat frozen yogurt and ice cream to get me through study sessions.
Usually I prefer a smooth, no-chunk ice cream, but in this case I think the toasted pecan topping is an absolute necessity.
To make the ice cream, I use thisΒ attachment on my KitchenAid mixer, but it loses heat so you can only use it for one batch at a time. If you’re interested in becoming a serious ice cream maker, I would recommend this self-freezing oneΒ which my mom uses to make multiple batches of ice cream at a time.
I also must note, the quality of your ingredients is KEY in this recipe! I’m talking organic pastured cream, pastured egg yolks, organic raw honey, grade B maple syrup, and organic pumpkin puree. I sincerely believe the quality of your ingredients plays a big role in the final product of the yumminess (and wholesomeness!) of the final product.
Too da loo!
*Note: This recipe is not paleo, as there is dairy. But when it comes to homemade ice cream, I just have to go with the real stuff, especially since we can tolerate it. I like to use the Organic Valley brand because they use milk from grass-fed cows. Also it’s my blog and I do what I want. OK onward… :)
Pumpkin Ice Cream (Grass-Fed)
Makes 6 cups ice cream, about 12 servings
- 6 large egg yolks
- Β½ cup raw honey, melted
- Β½ cup grade B maple syrup
- 2 cups half-and-half (I like Organic Valley pastured brand)
- 2 cups heavy cream (I like Organic Valley pastured brand)
- Β½ teaspoon sea salt
- ΒΌ teaspoon good-quality ground ginger
- 1 teaspoon good-quality ground cinnamon
- ΒΌ teaspoon good-quality ground nutmeg
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise, scraped, and seeds reserved (keep the pod)
- 15 oz. (1 Β½ cups) pumpkin puree (I think Farmerβ€™s Market Organic tastes better than other brands out there.)
- Optional topping: organic whole pecans
Whisk together the egg yolks, melted honey, and maple syrup with a fork. Set aside.
Combine the half-and-half, heavy cream, salt, ground ginger, ground cinnamon, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a good-quality saucepan over medium heat, and heat until it comes to a simmer.
Lower the heat. Add a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs and whisk them together, then slowly pour the warmed egg mixture into the saucepan. Using a wire whisk, whisk the mixture vigorously and constantly while keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, (about 170 to 175Β°F on an instant-read thermometer), about 12-15 minutes. Do not allow the custard to boil.
Remove from heat. Strain through a fine mesh strainer into a bowl. Stir in pumpkin puree until smooth and slightly cooled.
Cover the edge of the mixture in plastic wrap and let cool completely in the fridge, about 6 hours or overnight. Make sure the bowl of your ice cream maker is also in the freezer at the coldest setting at this time.
Allow the machine to start running before you pour in the batter. Remove the vanilla bean pod and cinnamon stick. Pour ice cream mixture into the running ice cream maker and freeze according to the manufacturerβ€™s instructions (Note: you may have to do this in two batches if you have a small ice cream machine).
Pack the ice cream into an airtight container. Freeze until firm, about 6 hours.
To toast pecans, sautΓ© in a non-stick skillet for 6-8 minutes until fragrant. Set aside, chop, and reserve.
Thaw a little bit at room temperature or in the microwave before serving. Serve with chopped toasted pecans.