Pumpkin-Pie Ice-Cream

- July 09, 2020

After just a teensy sampling of the Ice-Cream, my brain seized up (Brain-Freeze?)! This cosmic reverie of blissfulness seemed like an eternity, but in reality, it was just a mere microsecond. After thrusting my tongue to the roof of my mouth, I screamed Shazam Shazam inwardly!!! I'm not talking about the comic book hero but what the word actually means. Holy-Cow, this is amazing. After the sensation of Ice-Cream-Nirvana faded, I began to think about what happened. Dang!!!!!!

For the record, I am not a pumpkin pie fan. I served it to several people that were blown out of the water. I don't usually brag like this but dang this was the bomb.

Let's get to it and make some Pumpkin-Pie Ice-Cream. I used the stuff from the can, but don't let me stop you from roasting your own Pumpkin.

Let's discuss some of the ingredients. This extract is optional, and if you don't add, you may need to increase the pumpkin spice.

You can either make your own Pumpkin-Spice, which is so super easy or buy store-bought. Pumpkin-Spice- {1 tsp. Cinnamon, 1/4 tsp. Ground (I prefer fresh) Nutmeg, 1/4 tsp. Ground Ginger, 1/8 tsp. Cloves.

The use of Lyles Golden Syrup is another new addition (optional- add to my recipes). Golden syrup is inverted sugar, and when added in small amounts to the Ice-Cream could be a game-changer. The addition of the inverted sugar, which is less sweet than sucrose, will ensure less of the water will form into ice. The Ice-Cream will be softer when frozen, smoother, and creamier. The percentage to use is roughly 20% of the sugar used. So, in other words, if your recipes call for 200g fo sugar, use 40 g of the syrup (Total 240g). If you don't use, consider increasing the total sugar by 10%.

This is not unlike my other Ice-Creams. So very easy to make if you have a scale and a tare feature. Having an excellent mixer like a Vitamix makes this a snap to put together.

Lets first get all the ingredients together.

Ok, now let's do this.....using the Tare feature measure out in one bowl the following. Skin-milk-Powder, 47 grams of sugar, Avacream, and Salt and set aside.

Using your Vitamix (or mixer) and heavy-duty scale (with Tare feature), measure out the Milk, Cream, and Golden Syrup and Pumpkin. Add to the container the Extract, Vanilla Paste, and Pumpkin Spice. Don't forget to run the mixer on low for a few seconds to combine.

Add 4-Yolks to a bowl with 100g of sugar and whip until the ribbon stage.

Not the actual photograph

To the container, add the Whipped Eggs, Run the Vitamix until thoroughly combined. Give it a taste. Add to the Vitamix in increments the bowl containing the Skinmilk Powder, Avacream, and salt. Run the mixer until thoroughly combined.

Not the actual photograph

Place a large Vaccum Bag into a 1-gallon pitcher folding over edges for stability and pour the contents of the container into the bag—SV-Process for 80-90-Minutes at 162℉ (SEE UPDATE HERE). The stovetop method works too.