Fall is here, all aboard the pumpkin train!

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I’m totally one of those people that freaks out when Starbucks starts to serve Pumpkin Spice Lattes and the canned pumpkin starts to be featured in the end caps at the grocery store.  Shocker, right?  Have I told you about the time that someone convinced me there was a pumpkin shortage?  Well, that happened.  Not only did I proceed to buy every single can I could get my hands on, but I called my Mom and enlisted her into my pumpkin-hoarding army.  Between the two us we had dozens of cans of pumpkin before we learned that this whole shortage was BS.  I’m just a wee bit dramatic at times.  Alas, I digress.  We’re clearly well into pumpkin season, my loves, so it’s high time I share with you some pumpkin goodies.  That being said, we’ve yet to experience our first big storm, and my windshield remains ice-free in the mornings, so to ease you into the pumpkin madness that has yet to come, I’m bringing you something a bit different.  Pumpkin ice cream.  Uh huh.  And not just any pumpkin ice cream, but a pumpkin ice cream with a fudge ripple.  Homemade fudge.  Yea, pumpkin season is looking super duper fly.  Get yo ice cream maker out and hop on board this pumpkin train.

Pumpkin Ice Cream with a Fudge Ripple

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For the ice cream…
2 1/2 C. Heavy Cream
1/3 C. + 2 T. White Sugar
1 t. Groung Ginger
1 t. Ground Cinnamon
1/2 t. Ground Nutmeg
Pinch of Salt
5 Egg Yolks
1/4 C. Brown Sugar
1 t. Vanilla Extract
3/4 C. Canned Pumpkin

For the fudge…
1/3 C. White Sugar
1/2 C. Water
6 T. Cocoa Powder
1/4 C. Light Corn Syrup
Pinch of Salt
2 Oz. Semi-Sweet Chocolate
1 t. Vanilla Extract


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You’re going to need to have an ice bath ready for your ice cream mixture, so start there, with a bowl of ice water, a smaller bowl inside of that, and a fine mesh strainer on top.  We’re already approaching science project status here… oh dear.

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Movin’ on over to the stove… for ice cream… seems counter intuitive, right?

Anyway, put a saucepan on the stove and add your heavy cream.

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Also add your sugar.

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… and the remainder of the spices: cinnamon, nutmeg, ginger, and salt.

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Whisk and warm the mixture while watching it carefully. You want the milk to just barely start to bubble…

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Meanwhile, separate your egg yolks into another bowl.

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When your milk has started to bubble, add 1/2 to the egg yolk mixture and continue to whisk.

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Then pour the milk and yolks back into the saucepan and bring it back to the stove to heat until the temperature reaches between 160 and 170 degrees F. Watch it carefully and stir constantly while scraping the sides of the saucepan.

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Finally, add that sweet-smelling, creamy, happiness to your strainer and push it through into the bowl over the ice bath.

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Move aside strainer that is going to be a pain-in-my-you-know-what to clean later! Brown suga’ is coming through!

I wish I was kidding when I tell you that I seriously say these things to myself in the kitchen.

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You are getting a saran-wrap hat and going into the refrigerator for at least a few hours, preferably overnight.



Don’t get too excited there, bro. I’m not done with you yet. You’ve got a fudge ripple to focus on now.

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More sugar. Duh.

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And cocoa powder…

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Get added to a new saucepan with the water, corn syrup and salt.

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Whisk over medium heat until you have a nice smooth chocolate concoction. Remove from the heat.

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Then stir in your additional chocolate and the vanilla extract until smooth.

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Once the fudge has cooled slightly, move it into a reusable container and place it in the refrigerator to achieve the maximum fudgy-ness. Look at me recycling a peanut butter jar! Saving the planet, one jar of fudge a time… you should really do your part too…


Wait for one million years, er overnight, er, in my case, like 4 hours and get that ice cream mixture out of the refrigerator…

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Add your vanilla extract and pumpkin to your ice cream mixture and stir!

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Pour that delicious autumnal slush in that ice cream maker and follow the instructions for your particular model.



Funny story about ice cream makers.. turns out they aren’t magic. You have to freeze the bowl of the ice cream maker for at least 12 hours in advance of making the ice cream. That delightful insight is coming to you from someone who maybe screwed that up the first time I took my, er I mean “someone,” took their ice cream maker for a spin the first time.

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Ice cream! Magic!

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Add a healthy helping of the fudge when the ice cream it completely done in the ice cream maker. You’ll only want to “pulse” the ice cream maker quickly to create the ripple effect with the fudge. You can also add more fudge later, obvy.

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Transfer your ice cream to another container and pop that sucker in the freezer to harden completely.

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Choo-choo! All aboard the pumpkin train!







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