Review: Pumpkin Spice Cream

[valchemist]

Well, I just finished churning the Pumpkin Spice-Cream and putting it into a Tupperware to freeze up to a solid state.

Of course I had to sample the "soft serve" stuff that came out of the machine. It is soooo yummy! The flavor is a dead ringer for pumpkin pie. I can't wait to try it frozen solid with crumbled gingersnaps sprinkled on top.

I will report back when it solidifies to let you know what kind of texture it has.

Unfortunately, I may not be able to describe the texture accurately due to my own stupidity. The recipe directions tell you to strain the custard and I did not. It wasn't because I was lazy (honest it wasn't -- I had my strainer all ready to go). I decided not to strain because I didn't see any solids and because I didn't strain when I made Jewel's PB ice cream and that came out fine. But now I know and can warn everyone else: be sure to strain it! I saw the solids when I was pouring the custard into the pumpkin mixture and it was too late to do anything about them. So anyway, when I was tasting the ice cream as it came out of the machine, I did notice some weird chunks. The taste was still great, but I have a feeling the texture of my ice cream might be a little bit "off."

Valerie

[kwormann]

Thanks:) Im thinking of making it for a potluck party Im going to SUnday:)

[ChristieinMB]

Valerie,
I'm very interested in this, as I am in all foods containing the word
"cream"...
Question for you, do you always make your ice cream in the ice cream maker, then put it in the freezer before eating. I always eat straight from the maker, is it better after freesing it more?
Christie
Eagerly waiting for your final review:D

[valchemist]

Christie,

I just got my ice cream maker a couple weeks ago, so I have only made 5 recipes so far (vanilla, chocolate, peanut butter, blueberry, and pumpkin).

In all 5 of these recipes, the ice cream has come out of the machine like soft serve ice cream, or, in some cases even softer. I prefer regular ice cream to soft serve, so that is why I let it harden up in the freezer. Then, I let it sit out on the counter for about 5 minutes before scooping it into bowls.

By the way, this pumpkin ice cream was softer than soft serve when I took it out of the machine, so it definitely needed time in the freezer.



Kim,

the people at the potluck will kiss your feet.


Val

[valchemist]

well, my opinion hasn't changed. the ice cream firmed up nicely and the flavor is grand.

as I suspected, there are a few "texture issues" with my batch since I didn't strain it. But despite the slight grittiness, I have no complaints. This is a creamy ice cream that doesn't taste lowfat.

I would make it again and give it a 9 out of 10 even with the texture problem caused by me.

Crumbled gingersnaps is a great topping for this ice cream!!


Valerie

p.s. forgot to mention - I used 2% milk instead of 1% because that is what I had

[dmcgreevey]

Where is this recipe from? I must have missed it, but it sounds like a great fall dessert!

[valchemist]

oops, sorry. It is from the new September issue.

[Jessica]

I made this for our cooking group dinner tonight, but of course I had to taste it and make sure it was OK!

The flavor is pumpkinny but not very strong and you can barely tell it has sour cream in the mix. The texture is near-perfect. I might kick up the spices next time--and there definitely will be a next time.

My custard did separate the first time and I had to do it again. It seemed like a very "sensitive" custard.

[mandarin2j]

I churned a batch last night and sampled it this morning--I now have a fall alternative for my annual unhealthy ritual of pumpkin pie milkshakes at Coffee People! :) I used gingersnap biscotti, which worked perfectly, and I think I'll crumble some as a topping (as suggested with gingersnaps above) when I serve it tonight after dinner. My ice cream maker wasn't as cooperative as it could've been, but I poured the mixture into a container last night and froze it, and then just stirred the still-soft ice cream & added the crumbled biscotti this morning. It had a pretty good consistency (like soft-serve), so I think it'll serve well tonight.

-Amanda