Friday, October 14, 2011

Pumpkin Ice Cream with Pralines (without an ice cream maker)

This recipe was a last-minute thing that I threw together because I had extra pumpkin puree, whipped cream and sweetened condensed milk. And yes, I do store half-used containers of things in our fridge. Why do you ask?

This ice cream was delicious with a hint of spices.  Perfect for warm, fall days!  I would have used candied pecans but since I was out of pecans and walnuts, I candied sliced almonds instead.  I love the crunch the nuts give that contrasts with the smoothness of the ice cream.

So whether you're using up leftovers or going out and buying these ingredients, definitely make this! This recipe for ice cream without a machine is great and versatile for whatever flavors or mix-ins you want to add.  I've made cinnabon, mango and now pumpkin ice cream, although this has been our favorite.

When I told my husband I was making pumpkin ice cream, he said, "You've been making a lot with pumpkin recently."  In the last month, I've made baked pumpkin doughnuts, pumpkin pancakes, pumpkin granola and now ice cream.  And considering when I finally found Libby's pumpkin, I invested in 120 ounces of pumpkin puree, I'd say I'm just getting warmed up.  But if everything turns out like this ice cream (or these doughnuts), I'm surprisingly okay with that.  And believe me, so is my husband.

Pumpkin Ice Cream (without a Ice Cream Maker)
Ice cream method taken from Cook's Illustrated
Pumpkin flavors taken from Cheeky Kitchen 
  • 1 pint heavy whipping cream
  • 1 can sweetened condensed milk (I only had fat-free, which worked fine)
  • 3/4 cup pumpkin
  • 1 teaspoon pumpkin pie spice (use 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground cloves)
  • 1/2 cup chopped pecans (walnuts would also work but I used sliced almonds since I was out of both)
  • 2 Tbsp. maple syrup
  • 3 Tbsp. sugar
  1. Whip heavy cream to stiff peaks in large bowl. 
  2. In a small, nonstick saucepan, heat the pecans, maple syrup, and remaining sugar together until the sugar and syrup start to thicken around the pecans. Transfer to a piece of parchment and allow to cool.
  3. In a separate large bowl, whisk sweetened condensed milk, pumpkin, and spices. Mix well.  Stir in the cooled candied pecans.  Finally, fold in whipped cream making sure that whipped cream is incorporated entirely.
  4. Pour into a 2-quart container or several smaller containers and cover (I have 2-quart plastic tubs but other people have suggested a bread pan covered in a large plastic freezer bag). Freeze 4-6 hours or until firm. Store in freezer.


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