Hello, friends! That’s right, we are already friends! I just love Gina and anyone who is a friend of hers is a friend of mine!
I’m Julie and I blog over at Eggs & Herbs. Gina and I met about 2 years ago through the Arkansas Women Bloggers and I am so excited that she has asked me to write a guest post today as part of her Month of Pumpkin series!
Fall has always been one of my favorite times of the year. I love the cool air and the smell of the dead leaves. But as a food lover, I especially love the flavors of fall! The rich earthy flavor of pumpkin, the sweetness of brown sugar and the warm spiciness of nutmeg get me every time!
Here in Arkansas, it is not uncommon for the temperatures to soar into the upper 80’s and 90’s throughout the month of October. So as a nod to the passing of summer and a welcoming salute to the coming of fall I have decided to share with you a recipe that will tantalize your taste buds and still keep you cool and refreshed: Pumpkin Spice Ice Cream with an Apple Cider Salted Caramel Sauce.
My Pumpkin Spice Ice Cream is made entirely by hand right down to roasting my own pumpkin! I began roasting pumpkin a few years ago because the flavor is so much richer than the stuff that comes in the can. I did a complete post on how to roast pumpkin a few years ago. It is a little time consuming but is really easy to do. Try it! Your tummy will thank you!
Once you have roasted your pumpkin you can use it in all kinds of fall inspired dishes but I would start with this Pumpkin Spice Ice Cream because it is so yummy!
Pumpkin Spice Ice Cream
2 cups heavy whipping cream
1 cup brown sugar
1 cup fresh pumpkin puree, chilled
5 egg yolks
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon of pure vanilla extract
Add 1 1/2 cups of cream and a 1/2 of cup of brown sugar to a heavy bottomed sauce pan. Stir frequently with a whisk for about 5 minutes until it comes to a low boil then remove from the heat and set aside.
In a bowl whisk together 5 egg yolks, 1/2 cup heavy cream, 1/2 cup of brown sugar and the salt, spices and vanilla.
Slowly stream about a third of the hot cream and sugar mixture into the egg mixture, whisking constantly, in order to temper the eggs. When you have incorporated about a 1/3 of the mixture pour the egg mixture back into the pan with the hot milk and whisk until well combined.
Set the mixture over medium heat and whisk for about 5 minutes until the mixture thickens enough to coat the back of the spoon. the mixture may simmer slightly but do not allow it to boil. Remove from the heat.
Place 1 cup of pumpkin into a food processor and turn on low. Slowly stream in a small amount of the hot custard until the pumpkin is very finely pureed and the custard is incorporated into the pumpkin. Add this mixture back into the remaining custard and whisk to incorporate. (Note: Always use caution when pureeing hot liquids and never over fill the container of the food processor!) (Another Note: You can skip this part but your ice cream may have lumps of pumpkin and a slightly grainy texture. It will still taste great!)
Allow the custard to cool in the fridge for several hours until completely chilled and then process it according to the directions on your ice cream maker.
This recipe makes enough for 4 average portions or two huge portions if you are piggy like my husband and I!
Apple Cider Salted Caramel Sauce
Since I’m a nice girl, but not TOO nice, I am also going to give you a recipe for my Apple Cider Salted Caramel Sauce. BUT…there is a catch! You have to visit my blog to get it! Click HERE to find it and when your done head back over here because I have one more recipe for you right here on Desperately Seeking {Gina}! Just scroll down a bit!
If you are even the tiniest bit familiar with Gina, you probably know that she loves Starbucks and loves their Pumpkin Spice Lattes! She is a girl after my own heart when it comes to tastes and flavors! Gina is lucky enough to work a stones throw away from a Starbucks. I am not so lucky as my closest Starbucks is over 50 miles away. Each fall, when Starbucks fans around the country rejoice at the annual return of the Pumpkin Spice Lattes, I have to sit at home and dream about the sweet taste of Pumpkin Spice Lattes.
After I made the Pumpkin Spice Ice Cream (recipe above) for the first time I began to think about other ways to use the ice cream. I knew right away that I needed to make an Iced Pumpkin Latte! If you are lucky enough to actually have any leftovers of the ice cream, you need to try this delicious Iced Pumpkin Latte.
Iced Pumpkin Latte
1 cup of Strong Brewed Coffee, chilled
1/2 Cup of Pumpkin Spice Ice Cream (recipe above)
1 tablespoon brown sugar, optional
1/2 teaspoon allspice (may substitute pumpkin pie spice or cinnamon if desired)
Additional Milk as needed
Fresh Whipped Cream
Brew coffee to double strength and chill completely. In a blender combine 1 cup of coffee, 1/2 cup of pumpkin spice ice cream, sugar and allspice. Blend until well combined. Add additional milk if needed to reach desired consistency. Top with fresh whipped cream and sprinkle with a dash of allspice! Enjoy!
Note: I use allspice because I have a freaky weird aversion to cinnamon. Feel free to use cinnamon or pumpkin pie spice in any of these recipes if you so desire. You don’t have to be weird just because I am!
Thank you so much for taking the time to read my post. And thanks to Gina for hosting me today! I hope you will consider checking out my blog and connecting with me online! Here are some links to make it nice and easy for you!
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Oh My YUM, Julie! I want some of that ice cream NOW! Thanks, Gina, for sharing Julie's pumpkin bliss with us!