Let me guess: you’re ready for pumpkin desserts even though it’s still hot outside. Are you already ordering pumpkin spice lattes? Is that you in the drive-thru line in front of me, accepting a venti pumpkin spice latte through the window with eagerness unparalleled at 7am? It’s cool. I’ll wait the extra 10 seconds in line so that you can Instagram it, too. Don’t forget the hashtag #PSL10.
I’m ready for pumpkin desserts, too. In fact, when we were in Chicago last weekend, we took a quick trip to Amish country where my husband ordered pumpkin pie. I was a little embarrassed because he ate his pie so quickly that the waitress thought she forgot to serve it. Those sweet Amish ladies must have assumed I starve my husband of the delights of pie. When in fact, he eats PLENTY of desserts (including an entire pan of this one).
Let’s ease into this pumpkin season with a frozen pumpkin dessert. I made you an intense pumpkin ice cream. You’re going to love it. Because pumpkin is so dense and rich, you don’t need heavy cream for this recipe—whole milk only. So, essentially, this ice cream is good for you. Also, I knew you needed extra protein, so I stirred in meringue streaks after it churned. Wait, that’s a lie. I love the taste of fluffy meringue in ice cream. By the way, if raw egg whites both you, use pasteurized eggs, ok?
One more question: do you or do you not want salted caramel sauce on top of this mess?
You do. Trust me.
- 1 can pumpkin puree (not pumpkin pie filling)
- 1 cup + 2 tablespoons whole milk
- 3/4 cup packed brown sugar
- 1/4 teaspoon (heaping) ground cinnamon
- 1/8 teaspoon ground ginger
- 1/2 teaspoon vanilla
- pinch of salt
- 2 large egg whites
- 2 tablespoons granulated sugar
- optional: store-bought salted caramel sauce
- In a blender, add pumpkin, milk, brown sugar, cinnamon, ginger, vanilla and salt. Puree until very smooth. Pour into a bowl, cover and refrigerate at least 4 hours, or up to overnight.
- Have your ice cream maker ready to go. Pour the chilled pumpkin puree into the ice cream machine and freeze according to the manufacturer's instructions. Mine took 20 minutes.
- Once the ice cream is frozen, scrape it into a metal pan, cover and place in the freezer to firm up. After 1 hour, beat the egg whites with an electric mixer until soft peaks form. Sprinkle in the sugar and continue beating until stiff peaks form. (You should be able to turn the bowl upside down and the egg whites won't fall out).
- Pull the ice cream from the freezer, scrape the egg whites on top and swirl. Mix the pumpkin and meringue very well. Return to the freezer for 1 hour before serving. Top with caramel sauce, if desired.
- It will store for 3 days covered.
Recipe adapted from David Lebovitz's Sweet Potato Ice Cream in his book The Perfect Scoop (10 Speed Press, 2007).