Sunday, October 2, 2016

Pumpkin Spice Cream

Fall is in full swing. The leaves are falling and the weather is getting colder, but it doesn’t have to be all bad. Many celebrate the season because every coffee and pastry shop is producing “pumpkin spice” things that people snap up like the latest iPhone or videogame system. Fortunately, nobody gets trampled when this happens.

Pumpkin spice is the loose term for any sweet treat flavored with any combination of cinnamon, cloves, nutmeg, and allspice and usually containing some form of pumpkin puree. This ice cream is a perfect example.

This ice cream requires no fancy equipment. You don’t need an ice cream maker, or dry ice (a popular method among foodies into molecular gastronomy – Google it) to make it.

You got a couple of bowls? A whisk? A rubber baking spatula? CONGRATULATIONS! You can make ice cream!

Here’s How You Do It

Difficulty Level: Medium - Easy
Prep  time: 15 Minutes
Freeze time depends on your freezer

Serves 4 to 6 


1 Cup of Sweetened Condensed Milk – This is the secret to no-machine ice cream. The condensed milk doesn’t produce ice crystals like other dairy products and it’s so sweet you don’t need to add any extra sugar. Available in the baking section of grocery stores.

1 Cup Whipping Cream

½ Teaspoon of Cinnamon

¼ Teaspoon of Nutmeg – Freshly grated is ideal, but if you have the pre-ground stuff lying around or it’s easier to find, no sense in wasting it.

1 Pinch of Salt

½ Cup of Canned Puréed Pumpkin

½ Cup Crushed Pecans - If you or your loved ones are allergic to nuts, leave em out.


2 Mixing Bowls

1 Whisk

1 Rubber Spatula

Measuring Cups and Spoons

Plastic Wrap or 1 Plastic Container with lid

In the first bowl, combine the pureed pumpkin, the sweetened condensed milk, the cinnamon, nutmeg, and salt.

Stir in the crushed pecans.

In the second bowl, using your trusty whisk, beat the heck out of the whipping cream by moving your hand back and forth really fast. It’s good to go when the cream forms a peak when you pull the whisk up and out. This will take about 5 minutes and a little elbow grease, but it will be SO worth it!

Dump the whipped cream into the bowl with pumpkin mixture and gently fold it in using your trusty rubber spatula until well combined. You fold things in by holding a rubber spatula so the edge is perpendicular to the mixture and move it around in a slow diagonal circular motion. In this case, it allows the cream to merge with the pumpkin mix without deflating.

Cover the bowl with plastic wrap or dump the ice cream into a plastic container with lid and stick it in the freezer.

Once it’s frozen, you’re good to go!


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:

Trolls will be unceremoniously deleted and dismissed.

No comments:

Post a Comment