“You could eat pumpkin pie, but why?” This is what the famous photographer, Nichole Van said after eating my pumpkin pie ice cream. (She really is famous. She has been in magazines and won international photography awards and everything. If you click on her name and go to her site, you will see why). We had just completed a photography training session, and I invited her to my house to sample my latest creamy creation. She was rapturous. I was rapturous. Because this ice cream really is that good.
Every time I take a bite of this ice cream, it’s like the first time. At least that’s what you’d think if you were here and could hear me. Because with every bite, I say, “Oh my gosh, this tastes exactly like pumpkin pie!” Then I take another bite and say, “Oh my gosh, this tastes exactly like pumpkin pie!” Then I take a third bite and say…. You get the picture. After about five bites, I say to myself, “Melissa, stop saying ‘This tastes exactly like pumpkin pie!’ We know it tastes like pumpkin pie!” (When I talk to myself, I use the royal “we.”) So I eat the rest in silence, but I still marvel. Because it does taste exactly like pumpkin pie.
Time Commitment: High, but worth it.
Health Benefits of Ingredients: (Please see the Disclaimer)
Pumpkin is one of the best-known sources for beta-carotene which helps improve eyesight, may reduce the risk of certain types of cancer, asthma, and delay the effects of aging. The vitamins and minerals in pumpkin also promote heart health. (See “What Are the Health Benefits of Pumpkin?“)
Pure Vanilla activates chemicals in the brain that reduce inflammation and improve mental performance. (See “Using Vanilla to Increase Your Mental Performance“).
Cinnamon may help fight fungal infections, diabetes, help prevent Alzheimer’s Disease, and lower the negative effects of high-fat meals. (See “Cinnamon: Health Benefits, Research, Risks“).
Ginger has been shown to relieve gastrointestinal irritation, relieve nausea and vomiting, reduce menstrual pain, and reduce inflammation. (See “Ginger: Health Benefits and Nutritional Information“).
Cloves have the highest anti-oxidant properties of any spice. (See “Cloves Are the Best Natural Antioxidant“).
Nutmeg is good for your brain, helping to eliminate fatigue and stress and improve concentration. It is also good for oral health because of its antibacterial properties. Nutmeg has also been shown to help prevent and dissolve kidney stones. (See “7 Health Benefits Nutmeg Provides“).
Allspice has anti-inflammatory properties and is used to treat gastro-intestinal distress such as indigestion, abdominal pain, diarrhea. It is also used for dental health to kill germs on teeth and gums and to reduce the pain from toothache. (See “Allspice: Uses, Side Effects, Interactions, and Warnings“).
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker.
- 2 c. heavy whipping cream
- 1 c. whole milk
- 1 1/4 c. sugar
- 1 c. pumpkin puree from a can, or you can make your own
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1/2 tsp. allspice
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
- Your favorite pie crust baked and broken in pieces. You can also use vanilla sandwich cookies. I typically use about half of a baked pie crust or 10 cookies.
- Bring cup of milk to room temperature, or warm in microwave. Add sugar and stir until sugar is dissolved.
- Add the rest of the ingredients (except the pie crust or cookies) and mix well. Put in refrigerator to chill for about three hours, or overnight.
- Pour into your ice cream maker and follow the manufacturer's directions.
- Transfer to an airtight container, and fold in broken pie crust or cookie pieces. Then put in freezer to harden.
- Optional: When ready to serve, top with a dollop of whipped cream.
If your ice cream maker makes 1.5 quarts or less, you will need to make this ice cream in two batches. Just pour half the mixture into your ice cream maker. When it reaches soft-serve consistency, remove it and pour the other half of the mixture in. It will take a little longer to freeze than the first batch.