Pumpkin Pie Ice Cream

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Ok, guys. Here’s a delicious ice cream that I maybe might be addicted to. Like seriously.

I have been seeing lots of pumpkin ice cream recipes floating around the inter-web and while I was on my pumpkin kick, decided to make my own version but with pie crust pieces in it. That’s right. You heard me! Buttery and delicious pie crust pieces IN the ice cream thus creating pumpkin pie ice cream. Let me tell you, it is amazing. AND, the best part is it really tastes like a pumpkin pie…except frozen.

If you don’t have an ice cream maker, you might want to invest in one. And if you don’t want to purchase one, check out Natalie’s tutorial on making ice cream without one! {How cool is that?}
 Hope you all have a great Friday and a wonderful weekend! And, don’t forget to VOTE!

Pumpkin Pie Ice Cream
yield: 1 quart
 Print This Recipe

Ingredients:

for the ice cream-
1 cup heavy cream
1 cup half and half
1/4 cup packed brown sugar
1/2 cup granulated sugar
1/8 teaspoon salt
6 egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup pumpkin puree
1/2 teaspoon vanilla extract

for the pie crust-
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons cold shortening
1 tablespoon cold butter
1-2 tablespoons ice cold water

Directions:

Heat cream, half & half, sugars, salt, cinnamon, nutmeg, and ginger in the top of a double boiler until sugars and salt have dissolved. In a small bowl stir egg yolks together to break. Stream about 1 cup of hot cream mixture into egg yolks to temper. Pour egg mixture back into double boiler and heat, stirring constantly until it has thickened. You will know it is done when the mixture coats the spatula. Remove from heat. Whisk in pumpkin puree and vanilla. Pour through a fine mesh strainer, cover and refrigerate 24 hours.

In the mean time, preheat oven to 400 degrees. In a small bowl, mix flour and salt together. Cut cold lard and butter into the flour until it’s the size of small peas. Stream in cold water and mix until dough forms. Roll dough out on floured board and cut into small squares. Bake 8-10 minutes or until pie crust pieces are lightly golden. Cool and set aside. {You can crumble the pieces to be smaller if you like.}

When you are ready to make your ice cream, assemble ice cream maker {with frozen bowl} and turn on. Pour ice cream base into machine and churn for 10-12 minutes or until creamy and frozen. In the last 30 seconds pour pie crust pieces into machine to mix. Scoop ice cream into a larger container, cover and freeze.