Pumpkin Pie Ice Cream

Pumpkin Ice Cream1

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?}
Pumpkin Ice Cream3

Hope you all have a great Friday and a wonderful weekend!

Pumpkin Pie Ice Cream

Yield: 1 quart

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.

 

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21 Responses to “Pumpkin Pie Ice Cream”

  1. #
    1
    Katrina — September 23, 2011 at 11:01 am

    I need this in my life! It looks lovely.

    Reply

  2. #
    2
    Bev Weidner — September 23, 2011 at 1:54 pm

    LICK LICK LICK.

    Reply

  3. #
    3
    carly {carlyklock} — September 23, 2011 at 2:38 pm

    yummy, yummy – love the photos!

    Reply

  4. #
    4
    Deborah — September 23, 2011 at 3:24 pm

    You are killing me with all of these pumpkin recipes! Looks like I need to stock up with tons of pumpkin!!

    Reply

    • Lauren — September 25th, 2011 @ 3:13 am

      Or just get a huge can of it from costco! :)

      Reply

  5. #
    5
    Rachel @ The Avid Appetite — September 23, 2011 at 7:53 pm

    I got an ice cream maker for Christmas last year and have yet to break it out. I think it’s time! Especially for this recipe!!

    Reply

    • Lauren — September 25th, 2011 @ 3:14 am

      I can’t believe you haven’t used it yet!! Sacrelig!

      Reply

  6. #
    6
    Kathryn — September 24, 2011 at 7:56 am

    This sounds amazing! I love the idea of there being chunks of pie crust in there too…awesome!

    Reply

    • Lauren — September 25th, 2011 @ 3:15 am

      The chunks of pie crust were so good! A nice and chewy buttery bite! YUM!

      Reply

  7. #
    7
    Baking Serendipity — September 24, 2011 at 6:33 pm

    This is perfect! I’m craving fall like crazy, but it’s still 100 degrees in Phoenix. (Blech.) I can definitely get in on the pumpkin craze with this ice cream :)

    Reply

    • Lauren — September 25th, 2011 @ 3:15 am

      Oh perfect! The best of both worlds!

      Reply

  8. #
    8
    Shirley — September 25, 2011 at 9:54 pm

    Oh wow, I’d never thought to put pie crust pieces in ice cream! I made a pumpkin ice cream a few months ago but wasn’t too impressed, but I think I’ll try this one.

    Reply

  9. #
    9
    Lindsay @ Pinch of Yum — September 26, 2011 at 12:10 am

    That first picture is beautiful! Nice work. Also – I already voted. Can I vote again? :)

    Reply

  10. #
    10
    Jolene (www.everydayfoodie.ca) — September 28, 2011 at 4:30 am

    I have never had pumpkin ice cream before – it is pretty!

    Reply

  11. #
    11
    Donna — October 12, 2011 at 5:03 am

    I so need one of those ice cream makers! But I would be in some serious trouble! Haha I have tub-o-pumpkin in my fridge also>>>Yay..pumpkin season!!

    Reply

  12. #
    12
    Scott — October 21, 2012 at 6:24 pm

    I had a pumpkin ice cream with crust in a waffle cone at this ice creamery in Sausalito a few years ago. I’ve been searching for something similar and this finally hits the nail on the head. SO GOOD.

    Reply

  13. #
    13
    Jeff — October 20, 2014 at 12:55 pm

    the print link does not work :(

    Reply

  14. #
    14
    Karen — October 20, 2014 at 1:50 pm

    Your vote link is no good tried 3 times to vote

    Reply

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