Pumpkin Pie Ice Cream
Creamy pumpkin pie ice cream with roasted acorn squash, bourbon, and warm spice. Chill the custard, churn, then garnish with extra pumpkin pie spice.
The squash adds noticeable flavor and a smooth texture to the ice cream. This recipe is rich, a small scoop per guest is a good serving. Make sure to save some spice for garnish.
Submitted by: Geoff Marshall from Chicago, IL
Yield: 3.5 cups (Up to 12 servings, with modest scoops)
- Roast acorn squash brushed with bourbon and pumpkin pie spice, then puree until very smooth for best texture.
- Tempering: slowly whisk warm cream into egg yolks, heat until thickened, chill fully before churning.
- Strain the puree, follow your ice cream maker instructions, and serve small scoops with a sprinkle of spice.
Spices
Featured in this Recipe
Preparation Instructions:
Freeze your ice cream maker 24-48 hours ahead of time.
Preheat oven to 325 degrees.
Gut acorn squash and cut into fours.
(You'll only need half of the squash for this recipe, but you can cook it all if you like. Just double the spice.)
Mix whiskey and spices together, brush over squash, and place in a baking pan covered with foil. Bake for 30-45 minutes until completely tender. Letting the squash steam in the bourbon.
While the squash cooks, heat milk, cream, sugar, and vanilla extract together in a stove pot. Whisk until the sugar is dissolved. Don’t let it boil.
Once the liquid is warm, use a mixing bowl to slowly whisk the warm cream into the egg yolks. Tempering the yolks so as not to curdle them.
Remove from heat and chill it in the refrigerator.
When the squash has cooked, let it cool to a manageable temperature, then scoop out the flesh with a spoon. Purée the squash in a bowl with an immersion blender.
Slowly add cream until it is one smooth consistency.
Strain through a wire mesh to make sure no bits of squash are left.
Follow instructions on your ice cream maker.
Serve with an extra garnish of pumpkin pie spice.
thespicehouse.com
More About This Recipe
Thoroughly blend the squash, it should be a smooth puree.
Frequently Asked Questions
How long should I freeze the ice cream maker bowl?
Freeze the maker bowl for 24 to 48 hours before you plan to churn. Make sure your freezer stays at a steady cold temperature so the bowl is fully frozen.
Can I use canned pumpkin instead of acorn squash?
Yes. Use 1 cup of canned pumpkin, but check thickness. If the mixture seems too wet, reduce added liquid or cook the puree down a bit. Strain if needed to remove any fibrous bits.
Do I have to use bourbon?
No. Bourbon adds flavor but is optional. Substitute an equal amount of vanilla extract, rum, or leave it out. If you skip alcohol, taste and adjust spices to keep the flavor punchy.
How do I temper the egg yolks so they do not scramble?
Whisk a small amount of the warm cream mixture into the yolks to raise their temperature slowly. Then pour the yolk mixture back into the pot and heat gently until the custard thickens and coats the back of a spoon. Do not boil.
How do I avoid icy or grainy ice cream?
Puree the squash until very smooth and strain it to remove bits. Chill the custard completely before churning, churn according to your machine directions, and store in an airtight container to prevent freezer burn.
How much should I serve and how long will it keep?
This recipe is rich, so plan on small scoops per person. Store the ice cream in an airtight container in the freezer for best quality up to two weeks. Let it sit at room temperature a few minutes before scooping.
Can I make this dairy free or egg free?
You can try full fat coconut milk and coconut cream for a dairy free version, but texture and flavor will change. For egg free, use a custard-free recipe or add a stabilizer like cornstarch or commercial ice cream stabilizer.
Can I make the custard ahead of time?
Yes. Cook the custard, cool it quickly, and refrigerate for up to 48 hours before churning. You can also freeze cooked custard, but thaw it fully and stir well before churning for best results.
How long should I freeze the ice cream maker bowl?
Freeze the maker bowl for 24 to 48 hours before you plan to churn. Make sure your freezer stays at a steady cold temperature so the bowl is fully frozen.
Can I use canned pumpkin instead of acorn squash?
Yes. Use 1 cup of canned pumpkin, but check thickness. If the mixture seems too wet, reduce added liquid or cook the puree down a bit. Strain if needed to remove any fibrous bits.
Do I have to use bourbon?
No. Bourbon adds flavor but is optional. Substitute an equal amount of vanilla extract, rum, or leave it out. If you skip alcohol, taste and adjust spices to keep the flavor punchy.
How do I temper the egg yolks so they do not scramble?
Whisk a small amount of the warm cream mixture into the yolks to raise their temperature slowly. Then pour the yolk mixture back into the pot and heat gently until the custard thickens and coats the back of a spoon. Do not boil.
How do I avoid icy or grainy ice cream?
Puree the squash until very smooth and strain it to remove bits. Chill the custard completely before churning, churn according to your machine directions, and store in an airtight container to prevent freezer burn.
How much should I serve and how long will it keep?
This recipe is rich, so plan on small scoops per person. Store the ice cream in an airtight container in the freezer for best quality up to two weeks. Let it sit at room temperature a few minutes before scooping.
Can I make this dairy free or egg free?
You can try full fat coconut milk and coconut cream for a dairy free version, but texture and flavor will change. For egg free, use a custard-free recipe or add a stabilizer like cornstarch or commercial ice cream stabilizer.
Can I make the custard ahead of time?
Yes. Cook the custard, cool it quickly, and refrigerate for up to 48 hours before churning. You can also freeze cooked custard, but thaw it fully and stir well before churning for best results.
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