If I’m in charge of deciding what’s for dessert I will almost always pick ice cream. I love just about any type and if it has a topping or something mixed in, even better! Since I also love making foods at home I decided to ask for an ice cream maker for my birthday a few years ago. It has been one of my favorite gifts. We’ve tried out all sorts of recipes and every one of them has been delicious. Recently I decided to attempt homemade pumpkin ice cream. I love pumpkin baked goods and desserts so it seemed like the natural flavor to create. It turned out just as good as I thought it would and the whole family agreed.
One of the things I love about this recipe is that it’s not quite as sweet as other ice cream flavors. The cup of pumpkin in the recipe helps cut some of the sweetness. I even used a little less sugar than the recipe calls for and it was still delicious. The maple roasted pecans make the perfect topping. You might be tempted to leave them off but I’m telling you they are really the perfect complement to the ice cream. Plus, if you make extras they are so yummy alone.
A few notes: this recipe makes makes about one quart. If you aren’t serving more than four people I’d probably go ahead and halve the recipe. The arrowroot powder is optional but it makes homemade ice cream so creamy. I learned this tip from some of Real Fit Real Food Mom‘s ice cream recipes. If you prefer a more icy ice cream leave out the powder. To make it even more tasty I use my homemade vanilla.
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin
- 1-2 tsp vanilla
- ¾ cup sugar
- 1 T arrowroot powder
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- ¾ cup chopped raw pecans
- 1½ T pure maple syrup
- Mix the first 8 ingredients (cream through nutmeg) together in a large bowl using a wire whisk.
- Chill in the fridge for at least 2 hours.
- Pull the mixture out of the fridge and whisk well.
- Freeze according to the directions of your ice cream maker.
- While the ice cream is freezing make the maple roasted pecans. To make the pecans lay the chopped pecans on a parchment paper lined baking sheet and drizzle with the maple syrup. Sprinkle with sea salt. Bake at 350 degrees for 7-9 minutes.
- When ready to serve, scoop ice cream into bowls and top with roasted pecans.
If you don’t have an ice cream maker yet, you should definitely get one. The newer ones aren’t like the old ones that need salt and ice and have to churn forever. The newer ones are very quick and so easy to use. This is the ice cream maker I have:
What’s your favorite ice cream flavor???