Is Pumpkin Spice the existential enemy, a food trend to be mocked and fought against? Or is participating in the hate spiral the real problem? It’s a polarizing, exhausting, endless debate. Maybe we should care, but I suspect that most of us don’t.
Cinnamon, nutmeg, ginger, cloves, and allspice. That’s all it is. And it’s delicious.
This recipe moves past the basic arguments and unabashedly celebrates one of the best flavors of the season.
Canned or freshly made, the kind of puree you use doesn’t matter. The trick is to get as much water out it beforehand. Too much water makes for overly icy, crunchy ice cream. Simply place the puree between a few paper towels and squeeze. You want to keep the pumpkin in a lump, spread it out too thin and the pumpkin will bond with the towels. It’s done when the pumpkin is mostly dry to the touch.
No tricks here. Use fresh spices and adjust the amounts to your heart’s content. The rum adds a lovely little kick, but bourbon or whiskey would be lovely substitutions.
This recipe calls for canned pumpkin, if you prefer to make it fresh check out the method in Pumpkin Gelato.
This is the ultimate autumn ice cream! Pumpkin is mixed with cinnamon, clove, and nutmeg along with a dash of dark rum. If there was such a thing as a cozy ice cream this would be it! Perfect on its own or slowly melting on top of a warm slice of apple pie.
⅔ cup pumpkin puree
14 oz sweetened condensed milk (1 can)
¾ tsp cinnamon
½ tsp ginger (ground)
¼ tsp cloves (ground)
¼ tsp nutmeg
⅛ tsp allspice
2 TBS dark rum
½ tsp vanilla paste or extract
pinch of salt
2 cups heavy cream
Place the pumpkin puree between paper towels and squeeze out as much moisture as possible. You may need to change paper towels a few times. The puree should feel mostly dry to the touch.
Mix together the condensed milk, rum, spices, vanilla, and salt in a large bowl. Add in pumpkin puree and stir until thoroughly combined.
In a mixer fitted with the whisk attachment, beat the cream at high speed until soft peaks form.
Take 1/3 of the whipped cream and mix it into the pumpkin mixture until completely incorporated. Dump in the rest of the whipped cream and gradually fold it in. Don’t over stir, the mixture should come together but still be somewhat ‘airy.’
Pour into a container and cover with a piece of plastic wrap or parchment paper. Freeze until firm (3-6 hours depending on your freezer)
If dark rum isn’t your thing, bourbon or whiskey would be fantastic alternatives.
If you choose to omit the alcohol it will still taste fabulous but will be firmer.
Make sure that it’s 100% pumpkin puree – no other ingredients – and you definitely don’t want pumpkin pie filling.
This is a firmer no-churn ice cream (due to the additional solids from the pumpkin). It’s at its best when left out for a few minutes to soften up before serving!