Creamy Pumpkin Spice Ice Cream

 

I’ve whipped up countless pumpkin treats, but pumpkin ice cream was a new adventure that I couldn’t resist after spotting this gem in an old issue of ‘Taste of the South’ magazine. In the past, the late Mr. O-P handled our ice cream maker, but lately, I’ve been the one churning out frozen delights. When my custard started looking a bit iffy, I panicked, thinking I’d ruined it despite following the recipe to a ‘T’ and stirring like my life depended upon it. Thankfully, it didn’t curdle! The result? A velvety, pumpkin-packed ice cream that’s hands-down one of the creamiest I’ve ever made.

This dessert is a showstopper—bursting with pumpkin flavor, warm spices, and a unique twist that’ll have your guests swooning. Top it with Heath Brickle Bits for crunch, a dusting of cinnamon or nutmeg, crushed gingersnaps, or a drizzle of your favorite dessert sauce (I loved it with Melissa’s Gourmet Dessert Sauces). It’s just as divine on its own for those who prefer it pure. Trust me, this ice cream will have everyone saying, “Yummmmm!”Pumpkin Spice Ice Cream

Adapted from Taste of the South Magazine

 1 ½ c. whole milk

1 c. heavy whipping cream

2/3 c. sugar

¼ c. firmly packed light brown sugar

1/8 t. salt

5 large egg yolks

1 15-oz. can pumpkin puree

2 t. pumpkin pie spice

1 t. vanilla extract

In a medium saucepan, combine milk, cream, sugars, and salt. Bring to a simmer over medium heat, stirring occasionally.

 In a medium bowl, whisk egg yolks. Gradually whisk in half of the hot milk mixture.

Return egg mixture to the saucepan, whisking to combine. Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.

Remove from heat; stir in pumpkin. Strain through a sieve into a bowl.

 Add pumpkin pie spice and vanilla, whisking to combine. Cover and refrigerate until chilled, about 4 hours.

Process in an ice cream maker per manufacturer’s instructions.

Transfer to a freezer-safe container, cover, and freeze until firm, about 3 hours.

Serve with pecan brittle or your favorite topping.

Yield: 4 cups

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No-Bake Pumpkin Cheesecake Balls

 

I am not a pumpkin pie person. Truth be told, generally speaking, I’m not all that fond of pie anyway, although I have known to break that rule in recent years. I do, however, like pumpkin in various baked goods, and now in an unbaked good, like these easy and delicious No-Bake Pumpkin Cheesecake Balls. There wasn’t really much to putting them together. There is that rather tedious aspect of having to roll them into balls, but in this case, the effort was well worth it. They freeze beautifully, so you can make these a couple weeks ahead of your Thanksgiving (or other special) dinner, and remove to the refrigerator an hour or two before serving.

 No-Bake Pumpkin Cheesecake Balls

 8 oz. cream cheese, softened

1 c. pumpkin puree

½ c. powdered sugar

1½ t. pumpkin pie spice

1 t. cinnamon

1 t. vanilla

¼ t. kosher salt

1 c. graham cracker crumbs*, plus extra for rolling

1 c. white chocolate chips, melted, divided

 In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

 Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Mix until well combined.

Stir in the graham cracker crumbs and mix until the mixture holds together. Melt ½ cup of white chocolate chips in the microwave. Add to mixture and beat to combine.

 Scoop the mixture into tablespoon-sized portions and roll into balls.

 Roll each ball in additional graham cracker crumbs to coat.

Melt remaining white chocolate chips and drizzle on top of the cheesecake balls.

 Place on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up before serving.

 For extra flavor, sprinkle some cinnamon or graham cracker crumbs on top before the white chocolate sets.

 Store in an airtight container in the refrigerator for up to 5 days.

 *As an alternative use half graham cracker crumbs and gingersnap crumbs.

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