Pumpkin Cookies n' Cream Ice CreamLindsey Johnson
I know, just what you needed – another Halloween treat! But this is one you’ll really love. I’m sure of it! I make homemade ice cream quite often. My family likes it much better than the store-bought kind. I’m always looking for new flavors to try. When you make ice cream at home, it gives you a lot of freedom to be creative. To help us get into the Halloween spirit, we recently made some really yummy Pumpkin Cookies n’ Cream Ice Cream. The pumpkin ice cream base is lightly spiced and studded with big chunks of yummy chocolate sandwich cookies. My kids were in pumpkin heaven with this one! I picked up some darling Halloween Joe Joe’s from Trader Joe’s to use in this ice cream, but you can use any chocolate sandwich cookie.
I know making homemade ice cream can seem daunting if you’ve never done it before. This is a good tutorial with step-by-step pictures to help you make the perfect homemade ice cream.
Pumpkin Cookies and Cream Ice Cream
1 1/2 cups whole or 2% milk
1 1/2 cups heavy cream
1/2 pumpkin puree
3/4 cup sugar
4 large egg yolks
1 vanilla bean, split
1/2 teaspoon pumpkin pie spice
2 cups chopped Halloween sandwich cookies
1. Heat milk in a 3-quart saucepan. Add vanilla bean and let steep for 30 minutes.
2. Whisk egg yolks with sugar and pumpkin puree. Reheat the milk until very hot, remove the vanilla bean and pour into the egg/pumpkin mixture in a slow stream while whisking. Pour back into the pan. Heat gently over medium heat until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Add the heavy cream, pumpkin pie spice and pinch of salt. Whisk well. Cover with plastic wrap and chill until very cold.
3. Churn in an ice cream maker according to manufacturer directions. Transfer to an airtight container and fold in the cookies. Cover and let harden in the freezer before serving.
Yields: about 1 1/2 quarts ice cream.
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