Pumpkin Pie Spice Ice Cream

Pumpkin season is not over yet! I do realize that we posted pumpkin pie, then stuffed squash (kind of like pumpkin), and now pumpkin ice cream all in a row. But... I really like pumpkin and pumpkin pie flavored things. Especially ice cream. And lattes. Have you ever had pumpkin pie spice ice cream? I highly recommend it! This recipe doesn't actually have pumpkin in it (although I'm sure that would be delicious) but it has everything else a pumpkin pie filling needs: cream, eggs, milk, lots of cinnamon, nutmeg, cloves, allspice, ginger... All freshly ground and steeped for at least 20 minutes. It's like eating a frozen pumpkin spice chai latte. Two of my favorite things! 

We made this ice cream on our trip to Sequim last month. But after we froze it we realized that we couldn't bring it home because it's a two hour trip back to Seattle including the ferry ride. So... we ate the whole batch in two days. Just kidding, we didn't really. But we made a pretty good dent in it! Next time we're in Sequim - hopefully around New Year's - we have dessert ready for us :)  ' 


// Pumpkin Pie Spice Ice Cream // makes about 2 pints
We made this ice cream with freshly ground spices and I highly recommend you do that too because they are so much better and more fragrant than pre-ground spices. It makes your whole kitchen smell like fall :) If you don't have a grinder your can use some elbow grease and pound the spices in a mortar and pestle until coarse. If that still doesn't sound like your thing you could use ground spices instead and reduce the amounts by half. I would still put them in some cheesecloth though. 

2 cinnamon sticks, broken in half
1 nutmeg, cut into quarters
1 tablespoon whole allspice
1 tablespoon whole cloves
1/2 tablespoon whole black peppercorns
2 tablespoons loose black tea

2 large egg yolks
1 pint heavy cream
2 cups whole milk
1/3 cup sugar
3 tablespoons brown sugar
1 teaspoon vanilla
1/2 inch knob ginger, sliced thin

1. In a spice grinder or clean coffee grinder, grind the cinnamon sticks, nutmeg, allspice, cloves, and peppercorns until coarse. Spoon the spices plus the black tea into small cloth spice bags or tie up in fine mesh cheesecloth

2. In the top bowl of a double boiler, whisk the egg yolks until they are smooth. Heat the yolks over medium heat, whisking frequently, until they start to thicken and turn a deeper yellow - about 5 minutes. This can happen really quickly, so be watchful! Slowly add the heavy cream and milk and whisk until the yolks are fully incorporated. Add the sugars and continue to cook until sugar is completely melted. Stir in vanilla, ginger, and spice bags. Remove ice cream base from double boiler and let stand for 20 minutes.

3. After 30 minutes, remove ginger and spice bags (or strain in fine mesh strainer) and transfer ice cream base to fridge.  Let cool completely

4. Pour base into ice cream maker and freeze according to manufacturer's instructions