Recipes for all-homemade pumpkin ice cream sundaes
When I was planning my turducken menu a few weeks ago, I knew I wanted to serve a autumn-ish dessert.
I also didn't want a dessert too Thanksgiving-y, because I want to still be hungry for those dishes later this month.
So when co-worker Cassandra Schowengerdt shared her easy pumpkin ice cream recipe, I thought it might work well. But you know I like to do things the hard way, and I remembered that my other coworker, Erin Lippitz, has an ice cream maker attachment for a Kitchen Aid mixer. As long as I was doing dairy, I figured I'd go all-out.
I promptly found an ice cream recipe and asked Erin to borrow the attachment.
Now, I have a previous love for Kitchen Aid mixer attachments, but I'd never used the ice cream maker before. Incidentally, neither had Erin.
I took it home that Thursday, promptly rinsed it and dried it, and stuck the bowl in the freezer. It needs to freeze at least 15 hours before you can make ice cream in it.
I used this no-cook ice cream recipe from Taste of Home.
Pumpkin Ice Cream
2 cups heavy whipping cream
1 1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
The ice cream maker needs to mix the batter for about 20 minutes. You then freeze it in another container for two to four hours to allow it to harden.
Now, I asked Rob to buy me heavy cream for the ice cream when he was running errands, and he came home with a whole quart of the stuff. I decided to incorporate what was left over into homemade caramel sauce and whipped cream. Click here to see the caramel sauce recipe.
I found making caramel sauce to be a highly emotional experience. At first, the texture of my melting sugar got all weird and grainy. Then, I added the butter and it was great and smooth. But then it cooled off when I added the cream, and the texture got funky again, so I had to reheat. I felt like screaming, then cheering, then screaming ... you get the picture.
I made and taste-tested the ice cream and caramel sauce the Friday night before our Sunday turducken dinner. I'd considered serving them over pumpkin bars, but the ice cream had a strong pumpkin flavor. Any more would have been too much.
So instead, I decided to make homemade graham crackers for a crunchy addition.
To make the whipped cream, I just used the whisk beater on my mixer, and beat 1/2 cup cream, 2 tablespoons of sugar and a teaspoon of vanilla. I whipped them together until the cream formed soft peaks.