Fall is probably my favorite time of the year. I love the cool, crisp weather, the colorful leaves, and of course the excuse to start baking with all the flavors and spices that are usually restricted to fall and the holidays. Last year I did a ton of baking with apples, but pumpkin was underrepresented in my fall cooking projects. I’m making amends this year and have already used a few cans of pumpkin for various recipes. Despite my love for both pumpkin and coffee, I’ve never fully jumped on the Pumpkin Spice Latte bandwagon. When it comes to Pumpkin Spice Latte Ice Cream however, I’m totally on board. And, unlike many of the pumpkin flavored products on the market, this one actually includes real pumpkin!
As with most of my favorite ice creams, this recipe uses an egg custard base to get the rich and creamy texture. The coffee flavor comes from steeping the milk and cream with whole coffee beans and the optional addition of some espresso powder for a stronger taste. The type of beans you use will definitely influence the taste of the final product, I used coffee beans with a caramel note and they were great with the pumpkin and spices.
Pumpkin Spice Latte Ice Cream
- 1 1/2 cups Organic Valley whole milk
- 2 cups Organic Valley heavy cream
- 3/4 cup sugar, divided
- pinch salt
- pinch cloves
- 1 1/4 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. ground ginger
- 1 cup whole coffee beans
- 4 Organic Valley egg yolks
- 1 tsp. vanilla extract
- 1 1/2 tbsp. espresso powder (optional)
- 1 cup pumpkin puree
- Heat the milk, heavy cream, 1/2 cup of sugar, salt, cloves, cinnamon, nutmeg, and ginger in a saucepan until warm. Add the whole coffee beans, then continue heating until just below a simmer. Remove from heat, cover, and let the mixture steep for an hour.
- In a separate bowl, whisk together the egg yolks and remaining 1/4 cup of sugar. Re-heat the milk and coffee mixture, then slowly pour a portion of the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches 170 degrees on an instant-read thermometer.
- Pour the custard through a fine mesh sieve into another bowl to remove the coffee beans. Add the vanilla, espresso powder (optional), and pumpkin and stir until smooth. Chill in the refrigerator for several hours or overnight. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions.