Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
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.
The perfect pumpkin dessert for the warm weather. Recipe adapted from David Lebovitz's Sweet Potato Ice Cream in his book The Perfect Scoop (10 Speed Press, 2007).Pumpkin Meringue Ice Cream
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 152Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 76mgCarbohydrates: 37gFiber: 2gSugar: 33gProtein: 2g
Erika says
Say what ..say what!! this is everythang ice cream should be.. Word!
dixya| food, pleasure, and health says
i like how you are slowly getting into Fall :)
Jersey Girl Cooks says
Yum! I am loving all the pumpkin recipes I see. This looks wonderful.
Stephie @ EYHO says
Hahaha I love that B inhaled his pie so quickly that it confused the waitress. That is something that would definitely happen with my father...pie is just a serious business situation! Must be eaten STAT!
Julianne @ Beyond Frosting says
Love this idea!!! There is a dairy farm in Vermont where I grew up and they make the BEST pumpkin ice cream I have ever had. I try to plan a trip back in the fall just to have some!
Megan {Country Cleaver} says
How can you deny the salted caramel sauce on top? I mean, this is already totally making me faint, so just finish me off with a drizzle of that!
Jess says
I loved this Christina! You solved the annual dilemna of what to do when it's not technically fall but you still want pumpkin desserts! (I might add that this is an excellent solution for those of us in tropical climates who desperately want pumpkin when it's 100 degrees out all the time.) ;)
Lauren @ The Highlands Life says
Salted caramel sauce? Yes, please.
Audra | The Baker Chick says
This is such a bright and beautiful color! I am so ready for all things pumpkin, warm or not. In fact I would love a bowl of this for breakfast if that's allowed! :)
Ashley - baker by nature says
Yay for pumpkin ice cream!!! I made a batch last week and OMG, it's amazing! Love the caramel sauce idea, too.