did i say i might stop making ice cream when it's fall?
that i would start in with hot chocolate? (i will, i will soon)
well, now i made a fall ice cream.
with all the goodness that you taste in a pumpkin pie.
a pumpkin pie with whipped cream and a hot beverage... mhh yum yum.
note to self: will do soon as well.
this ice cream befits a hot cake or brownie.
hell, it befits itself.
when i take a taste and close my eyes i see a crisp fall day with colored leaves falling down trees before blue skies and fields of pumpkins.
mostly nostalgic. fall here in münster unfortunately does not include these mentioned things.
more like rain, brown leaves, more rain.
and i have not seen a field full of pumpkins since my childhood.
and germans have not gotten into pumpkin desserts yet.
hopefully that will change.
f.y.i. they don't have canned pumpkin here in germany, so i made my own puree.
check out the recipe here.
use what's best for you, but homemade pumpkin puree is really easy to do and if you have a good pumpkin (i used hokkaido butter pumpkin) it tastes extraordinary!
pumpkin ice cream
adapted from david lebovitz
50g granulated sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
big pinch of ginger
1/8 tsp himalayan salt
2 egg yolks
30g dark brown sugar
90g pureed pumpkin
1 tbsp vanilla liqueur (e.g. 43 liqör)
mix sugar and spices into milk.
bring to a boil.
in separate pot heat egg yolks slightly, then remove from heat.
stir in boiling milk mix while stirring vigorously.
add dark brown sugar.
before freezing, add pureed pumpkin and optionally vanilla liqueur.
freeze in your ice cream maker according to your manufacturer's instructions.