I have pumpkin on the brain. Exhibit A:
These Baby Bites made their debut on Magic City Post earlier this week.
I’m writing a series of original holiday recipes for MCP and it’s been quite the challenge. They charged me with making my submissions easy. I know, right? I am forever making food complicated! I used a cake mix as the base for these mini-cupcakes and darn if they didn’t turn out delicious!
And since I already had a can of pumpkin open…
Remember when I made Cinnamon Roll Ice Cream? Just so we’re clear, it’s amazing as is. But in honor of Thanksgiving, I tinkered with the recipe just a bit and made a transformation. May I present to you, Pumpkin Spice Latte Ice Cream:
Pumpkin Spice Latte Ice Cream
2 cups whole milk
2 cups heavy cream
2/3 cup strong brewed coffee
3 large eggs
4 large egg yolks
1/2 cup organic sugar
1/2 cup brown sugar
1/3 cup canned pumpkin
1/2 tablespoon vanilla
2 teaspoons pumpkin pie spice
*Bring the milk, cream, coffee and pumpkin pie spice to a slow boil over medium heat. Simmer for about 10 minutes, stirring often.
*Combine eggs, yokes, pumpkin, vanilla and sugars in a medium bowl. Use an electric mixer to beat them together until thick and smooth.
*With the mixer on a low speed, slowly temper about 1/2 of the milk mixture into the egg mixture, pouring in a slow, steady stream. This prevents the scrambled egg effect.
*Add the egg mixture to the remaining milk mixture on the stovetop and continue to cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
*Chill the mixture completely, then add to your ice cream maker. Mix until the ice cream has thickened, then transfer to the freezer until your desired consistency is achieved.