Monday, September 29, 2008

Pumpkin Cheesecake Ice Cream

My second encounter with the ice cream maker didn't go quite as smoothly as my first, but it wasn't too bad.

I am not having luck finding Ben & Jerry's Pumpkin Cheesecake Ice Cream, so I figured I'd make my own!



I couldn't find a recipe, so I combined one for cheesecake ice cream that I found on the Food Network along with the one for pumpkin ice cream that came with the machine.

I did use light cream and whole milk in place of the heavy cream and light cream, but the consistency was by far icier than when I made it last time. I actually had to let the container sit out for a good half hour before I could even scoop it out.

The taste, however, was freaken fantastic!!



Ingredients:
  • 1 1/2 cups light cream
  • 6 egg yolks
  • 8oz cream cheese (low fat is okay, but avoid fat-free), softened
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 3/4 tsp pumpkin pie spice
  • 1 1/2 cups heavy cream
  • 1 1/2 cups canned solid pack pumpkin
1. Freeze bowl of machine for 24 hours.
2. Scald light cream in heavy saucepan. Whisk yolks, cream cheese, sugar, and vanilla in a medium bowl. Gradually whisk in the cream; add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl; refrigerate until well chilled.
3. Assemble ice cream maker according to manufacturer. Turn to the proper setting ("stir" for a KA Mixer attachment). Using a container with a spout, pour mixture into freeze bowl. Continue on "stir" for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream to serving dishes, or freeze in airtight container.

12 comments:

  1. Ohhh my goodness I love the looks of this recipe!

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  2. That looks delicious! Your family is LUCKY!!!

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  3. Ok, seriously, I'll be over tonight for this yummy goodness.

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  4. This looks delicious! You take great pictures!

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  5. OK, so it was a little icy. SO WHAT! It looks SO freaking good. M mmm.

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  6. Yum, this looks divine! I love pumpkin ice cream.

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  7. I am having a hard time finding light cream. Do you think half and half would work instead?

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  8. Wow, drool ! I'm a big fan of cheesecake and pumpkin. can you send some over, please ?

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  9. This looks amazing! I am finally getting into the whole pumpkin flavor craze and cannot wait to make this!

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  10. chilling in my fridge right now, got the ice cream maker attachment for my kitchen aid as a wedding gift. SOOOO excited to try it out! especially after making regular pumpkin ice cream by hand in the freezer with a whisk last year....NEVER AGAIN! i did deviate a bit though, i do my own canning so i had prepureed season pumpkin jarred for the holidays so i used a pint of that and pint of heavy cream but 1 1/2 cups of light cream but the same amount of cream cheese and when it was cooking it smelled like pumpkin cheese cake. i also prefer to add my own spices instead of pie spice, cinnamon, nutmeg, ground cloves, and few secret ingredients, a pinch (literally) of mace and of allspice. i can't wait to see how this comes out :D (p.s. i plan on trying to follow this but using my jarred home made apple pie filling with premade crust pieces in it so i'ts like apple pie ala mode all in one! (p.s. adding a pinch of mace to apple pie just makes it smell and taste like christmas. thanks again! i gotta save my ice cream batter i see a hubby hiney sneaking into the fridge!!!!!

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