Monday, October 17, 2016

Purely Pumpkin Ice Cream

I always embrace pumpkin spice come fall, but with temperatures in the 80's it's been a little difficult this year. We had a nice cooler weekend, but now it's back to the 80's again...luckily I may have made the perfect treat for that temperature shift.





My husband bought me the Kitchen Aid mixer ice cream maker attachment a few years ago. I initially tried some ice cream recipes using 1/2 and 1/2 and heavy cream, but he can't eat those so it seemed a little mean. I usually make us lactose-free mango sorbet with a dash of cayenne pepper which is delicious, especially in summertime. 

The benefit of making your own is having control over all the ingredients. I have difficulty finding organic ice cream and sorbet in our grocery stores. I can always find organic soy milk ice cream and I end up buying that because it's lactose-free. 

I only churn ice cream maybe 6 times a year. I have to make space in my freezer to freeze the maker bowl for 24 hours ahead of the production so I'm forced to plan ahead which I'm not great at doing. Kitchen Aid recommends you just leave the bowl in there so you are always ready to make ice cream...clearly they haven't seen my freezer. 

Most ice cream recipes and even sorbet require you to heat something on the stove, even if you're making an egg-free recipe, there is some type of cooking required. I decided to try using Sweetened Condensed Milk to substitute for heavy cream and sugar in this recipe to eliminate the cooking step and it worked great. 

The flavor is all pumpkin, slightly sweet, with just a hint of zip from the ginger. Enjoy! 

Purely Pumpkin Ice Cream
Yield: 3 pints
Health Facts: At the very bottom of this post, if you want to know!

Ingredients:
15 oz can Pumpkin (not pie filling)
14 oz can Sweetened Condensed Milk
12 oz can Evaporated Milk
(*I was excited to see Nestle makes an organic version of both types of canned milk now!)
1 tsp Ground Ginger
1 1/2 tsp Pumpkin Pie Spice

Directions:
Add all ingredients to a blender and blend until smooth. Chill in the refrigerator for a few hours. Pour into your ice cream maker and churn according to your maker's directions. When soft serve consistency, scoop into containers and freeze until solid. I had just less than 3 pints, but I also ate the soft serve off the churning spindle so I believe that would have made up the rest of the 3rd pint. I always freeze in old Talenti containers. They are heavy duty and work great. If you haven't tried their Raspberry Cheesecake, I highly recommend it. I ate quite a few pints during my last pregnancy!

Blended Ice Cream Mix
Start of the Churning Process
End of the Churning Process
Finished Product - Soft Serve consistency
Finished Product - Soft Serve consistency

Nutrition Facts:

I seldom try to calculate out calories and fat, but I was curious how my mixture compared to store bought ice cream. In my opinion, the real indignity of looking at calories and fat in ice cream comes from the serving size. I don't believe anyone has ever consumed only 1/2 cup of ice cream at a time. But here we go:

Serving size: 1/2 cup
Average Ice Cream (I compared several varieties): 200 calories, 10 grams fat
Purely Pumpkin Ice Cream: 162 calories, 5 grams fat

I'm sure the lack of heavy cream is what is reducing the fat content. The calorie content is nearly as high because sweetened condensed milk is 40-45% sugar.


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