Pumpkin Spice Latte Ice Cream Recipe: This is soon to be your fall favorite ice cream flavor! Modeled after the extremely popular “Pumpkin Spice Latte” beverage from Starbucks – this ice cream recipe is a perfect balance of pumpkin pie and coffee. The flavor will have you slipping into a warm pair of UGGS and snapping a multitude of pictures to add a filter to in your Instagram account!
What started out as a simple plan to put together some pumpkin recipes in honor of fall has, I fear now started to turn into an obsession. But who can blame me right? Pumpkin, cinnamon and nutmeg are just flavors that I can’t help but fall in love with this time of year (pun intended). Plus, I really like coffee ice cream, so adding an autumn style homemade coffee ice cream to the Cooking Divine repertoire was a bit of a no-brainier.
So here it is, my contribution to the Pumpkin Spice movement. I hope you enjoy!
Live to Eat… Ice Cream!
- 2 Cups Cream (divided)
- 1 Cup Whole Milk
- 1 Cup Pumpkin Puree (unflavored)
- 1 Teaspoon Cinnamon
- 1 Cinnamon Stick
- ½ Teaspoon Fresh Nutmeg
- 1 Tablespoon Ground Coffee
- ⅓ Cup Brown Sugar
- ½ Cup Sugar
- 6 Egg Yolks
- 1 Teaspoon Vanilla Extract
- Set aside a metal bowl resting in a bed of ice water with 1 cup of cream in it.
- In a large saucepan heat 1 cup heavy cream, the milk, pumpkin puree, cinnamon, cinnamon stick, fresh nutmeg, ground coffee, brown sugar and regular sugar on medium temperature.
- Once the ingredients melt together and the liquid just starts to boil, take off the heat and pour through a fine mesh strainer into a bowl.
- Put back on heat and bring mixture back til it just starts to boil again.
- In a separate bowl, beat the eggs well. Slowly ladle the heated mixture into the eggs while whisking furiously to prevent the cooking of the eggs.
- Once half the heated mixture is added to eggs, pour the egg/cream mixture into the large sauce pan and bring heat to medium low.
- Cook while slowly stirring mixture until it thickens enough to coat the back of a spoon, this will be your custard base. (SEE IMAGE BELOW).
- Once this happens, immediately pour through a fine strainer into the bowl of cream on ice (this will prevent any further cooking of the custard base).
- Add the vanilla extract and mix well. Allow to cool to room temperature.
- Once at room temperature, cover and put in fridge for 2 hours - overnight.
- Remove from fridge and freeze in your ice cream maker according to manufacturers instructions.
- Freeze ice cream overnight.