I’ve made 3-layer cakes, my own wontons, Swiss meringue butter-cream frosting and salted caramels. I’ve mastered royal icing, crème brûlée and a pretty mean homemade pizza.
But I have never, in my 28 years, made my own ice cream. I’m just not really an ice cream person. Don’t get me wrong, I love it, I’ll eat it, I think homemade ice cream is super tasty, but on my VERY LONG list of things I crave, ice cream just doesn’t make the cut. Dramatic pause. UNTIL NOW.
My insanely talented aunt-in-law (I can hardly call her my aunt because she is barely older than me) Wendy Paul, recently released her 4th in a series of baking books “101 Gourmet Ice Cream Creations for Every Craving.”
And I’m telling you the title doesn’t lie. I’ve been craving fall, so I decided to try one of her more fall-like ice cream recipes to review and share with you all. I went for the “Ginger Pumpkin Spice” recipe. Because really, how could that be bad? Like I said, I’ve never made ice cream, but Wendy’s book is really well-written and full of tips and tricks, and my ice cream came out PERFECTLY my first try. (Victory high kick!)
Wendy has a variety of base recipes to choose from, such as Rich and Creamy Vanilla and Cancun Coconut, and then dozens and dozens of ice cream recipes to add to the bases. So I used her basic creamy vanilla base, and then the add-ins for the pumpkin spice.
Not only has Wendy allowed me to share the recipe with you…she also wants to give one of you a copy of her book! Huzzah! So! To enter, go like Wendy’s 101 Gourmet Series Page on ye olde Facebook, and then leave a comment on this post before Friday at midnight. I’ll announce the winner on Monday, Oct. 1st.
1 basic recipe for Creamy Vanilla (see below)
1 1/2 cups pumpkin puree
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice (I didn’t have this on hand and I didn’t use it, I didn’t miss it, or at least I don’t think I did)
Basic Creamy Vanilla
1/2- 3/4 cup sugar
2 cups heavy whipping cream
1 cup 2% Milk
1 tsp. pure vanilla extract
I blended all of my ingredients in my standing mixer with the whisk attachment. Then I just followed the manufacturer’s directions for the ice cream machine I borrowed from Heather.
Then once you’ve stuffed your fat face with as much ice cream as you can, pack some up for the neighbors! If you need help Ginger can put the lid on upside down for you!
Babies! What would we do without them?
I’m really excited to try a few more of the recipes in the books, like “Hot Chocolate Chili Ice Cream” and “Grilled Spicy Peach.”