Pumpkin flavored ice cream with crushed pie crust and mini marshmallows. Ice cream machine required.
2 Cups Heavy Cream
1 Cup Whole Milk
3/4 Cup Pumpkin Puree
6 Yolks
2/3 Cup Sugar
1 Tsp Pumpkin Pie Spice
1 Tbsp Vanilla
1/2 Cup Mini Marshmallows
1/2 Crushed/Broken up Pie Crust*
(If you saw my video, it says 1/3 cup for each of the mix-ins, but after eating the ice cream I noticed there was room for more, so I changed the recipe to be 1/2 cup for each)
Tools needed:
Ice cream maker
Whisk
Strainer
Thermometer
*I bought a basic frozen Pillsbury pie crust already in a pan, baked it plain and broke it up, but you can buy any ready-made pie crust, bake it and break it up.
Step 1:
Place egg yolks in a bowl.
In a saucier or medium pot, add cream, milk, sugar and pumpkin pie spice. Heat over medium heat until sugar is dissolved and mixture is steamy and slightly bubbly around the edges; do not boil.
Step 2:
Temper the egg yolks: slowly pour 1/3 of the milk mixture into the egg yolks while constantly whisking. Pour the milk/egg mixture back into the pot, heating over medium heat until the mixture reached 170F and the mixture coats the back of spoon. For the spoon test, dip spoon in mixture, and run your finger down the back of the spoon and if it leaves a clean line, you're good.
Step 3:
Strain mixture into a bowl and let come to room temperature. Additionally, you can place the bowl in an ice bath to speed up the process. Next, place in the fridge for at least four hours or overnight if you prefer. It does not benefit staying over night, you're simply making sure the mixture is cold.
Step 4:
Place mixture into your ice cream maker and use according to your ice cream maker's directions. When there is five minutes left, add the pie crusts and marshmallows while the ice cream is churning.
Step 5:
You can enjoy right away and the ice cream will have more of a soft serve consistency, but if you want firm scoop-able ice cream, place in a container and freeze overnight.
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