My son Craig is a foodie, I asked if he and my daughter-in-law Jamie would like to try out a guest post recipe, and they thought it would be fun. They are a very busy young family, as most young families are, Craig thought it would be a great outlet for them to have a little fun while they do something they must anyway, prepare food for the boys! I am really happy they wanted to help me out, and we all enjoyed it, I think they will do it again. Now, I must get my daughter scheduled in as well, she is our amazing cake, cookie and sweets baker. Actually, Julie got us started with the homemade ice cream, as well! I was lucky enough to lick the spoon while the kids made this pumpkin ice cream, it was very good.
3/4 cup canned pumpkin
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 T.) cream cheese, softened
1/4 teaspoon fine sea salt
1/4 cup honey
1 1/4 cups heavy cream
2/3 cups packed light brown sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix about 2 T. of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth. Add the pumpkin puree and the honey and whisk until smooth.
Fill a large bowl with ice and water.
Cook: Combine the remaining milk, the cream, sugar, corn syrup, and pumpkin pie spice in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Chill: Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Pour the mixture into a 1-gallon resealable plastic freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. (Note: If you are making the mixture several hours or a day before freezing, this step isn’t necessary; just refrigerate the mixture. Regardless, it must be very cold before beginning the freezing process.)
Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy.
Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Have a sweet day!