Growing up in Florida, I’ve never had the privilege of experiencing the change in seasons. I knew about the seasons thanks to school and books, but when your local climate remains in the 80’s for ten months out of the year, it’s hard to truly grasp the idea of fall or winter.
Despite the lack of seasons in Florida, my mom, a Michigan Native, knew how to make the seasons something special. Instead of pulling out the boots or jumping in a pile of freshly raked leaves, my mom would announce every October, “It’s pumpkin pie time!” The flavor of pumpkin pie, in any form, became the first sign that a seasonal change was upon us, despite the temperature outside.
My mom’s tradition of making pumpkin pie every October, as a way to welcome fall, has continued with me into my adult years. As soon as the calendar page is turned to October, I’m ready to scout the local market and stores for pumpkin–canned, fresh, whatever I can get my Florida hands on.
Now as an adult and foodie, I realize the great love and care that goes into baking. While I desire to pass the great pumpkin tradition onto my kids, October is still way too hot for baking in Florida. The solution? Pumpkin Pie Ice Cream! A cold treat that’s easy to make, thanks to the KitchenAid® Ice Cream Maker Attachment, with the warm, inviting flavors of pumpkin pie. It’s the perfect way to carry on a family tradition.
Homemade Pumpkin Pie Ice Cream only requires a few basic ingredients: pumpkin (fresh or canned), sugar, heavy cream, whole milk, vanilla extract, and arrowroot flour/starch. The warm spices that make pumpkin pie so flavorful are also added: cinnamon, nutmeg, ginger, and cloves.
First, using the KitchenAid® Stand Mixer fitted with the whisk attachment, whisk the sugar and pumpkin puree together.
Then, the heavy cream, whole milk, vanilla, arrowroot, and spices are added. After whisking the ingredients for 30 seconds, it’s time to make ice cream.
To make the ice cream, simply replace the Stand Mixer bowl with the Ice Cream Maker Attachment (the bowl needs to be frozen for at least 15 hours prior to use). Remove the whisk attachment and replace it with the Drive Assembly and Dasher. Once the attachments are secure, turn the Stand Mixer to speed 1 and slowly add the liquid ice cream mixture. Once the liquid mixture has been added, turn the mixer to speed 2. After 20 minutes, a creamy pumpkin pie ice cream awaits.
While the ice cream churns, the candied pecan topping is made on the stove-top. Once the pecans are toasted, the honey is added for a candied texture.
After 20 minutes, the creamy ice cream is then scooped from the bowl into a freezer-safe container. The ice cream may also be enjoyed straight from the bowl as soft-serve. Sprinkle the candied pecans over the Pumpkin Pie Ice Cream, and enjoy the flavors and traditions of fall!
Pumpkin Pie Ice Cream
Makes 8 servings
For the ice cream
1 cup pumpkin puree (fresh or canned)
1 cup white cane sugar
1 1/2 cups heavy cream
1 cup whole milk
2 tablespoons arrowroot starch/flour
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the candied pecans
1 cup pecan halves, chopped
2 tablespoons honey
At least 15 hours before making the ice cream, put the KitchenAid® Ice Cream Maker Attachment in the freezer.
Using the KitchenAid® Stand Mixer fitted with the whisk attachment, whisk the sugar and pumpkin puree together for 1 minute on speed 2. Add the heavy cream, whole milk, arrowroot starch/flour, vanilla, and spices. Whisk the ingredients for 30 seconds, until the ingredients are combined, on speed 2.
Remove the bowl from the Stand Mixer and set aside. Remove the Ice Cream Maker Attachment from the freezer. Fit the Stand Mixer with the Ice Cream Maker Attachment and the Drive Assembly and Dasher. Turn the Stand Mixer on speed 1. Slowly pour the liquid ice cream mixture into the bowl. Increase the Stand Mixer to speed 2. Churn the ice cream for 20 minutes, until it’s thick and creamy.
While the ice cream churns, add the pecans to a saucepan over medium heat. Toast the pecans in the saucepan for 5-7 minutes, stirring often, until they are fragrant. After 5-7 minutes, drizzle the honey over the pecans, stirring the honey and pecans together. Remove the pecans from the heat to cool.
For soft serve ice cream, scoop the ice cream from the freezer bowl into serving bowls. Top with the cooled candied pecans.
For ice cream cones or to enjoy later, scoop the ice cream into a freezer-safe container with a lid. Freeze for at least 30 minutes. Scoop the ice cream into ice cream cones or bowls, and top with the candied pecans.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*