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
Nicole says
This looks amazing! Just wondering what size of a can of pumpkin puree? I have seen it in various sizes, so I wanted to check!
Jennifer @ Not Your Momma's Cookie says
Oh yes, I'm totally ready for pumpkin! Bring it on! :)
Todd @ HonestlyYUM says
Are you kidding me with this?!?! I don't know what to say...speechless. Really well done.
Kelly Senyei | Just a Taste says
This looks absolutely SPECTACULAR! I will be making it ASAP!
Kris says
Um, this is RIGHT up my alley....
Georgia @ The Comfort of Cooking says
Pumpkin ice cream is beyond brilliant for this time of year. My mind is in fall but my body is still sweating out the summer heat in Austin! Thanks for sharing!
Jenny @ BAKE says
I love this dessert! it's the perfect transition from summer to autumn in one bowl!
Lesley says
I'm new to the dessertfortwo website. Does this recipe really only make two servings? If not, how many does it make? Could it be doubled to make more?
Christina says
Hi Lesley,
Welcome! Yes, all desserts serve two, or make smaller portions. Ice cream recipes make a small batch, about 2 cups of ice cream. For instructions and information on doubling, please see my FAQ page.
Happy baking,
Christina
katie @ how to find a man says
you've totally got to show us more pictures of the process !
i am always so fascinated at how people make ice cream.
it's the best dessert in the world!
i'm still astounded it takes 5 steps.
one of these days i'll grit my teeth and start my own ice cream parlor and i'll make everything.
Ice Cream Magic says
It seems like a good ice cream recipe to try. Thanks for the post.