Pumpkin Cinnamon Ice Cream

Cinnamon Hill Ceylon Cinnamon

As the last post pointed out, fall is here and we are welcoming it with open arms. Shanna and I love this time of year (we got married in it!) and always look forward to the changes and reminders it brings.

Cinnamon Hill Ceylon Cinnamon | Food Loves Writing

Pumpkin Cinnamon Ice Cream | Food Loves Writing

Pumpkin Cinnamon Ice Cream | FoodLovesWriting.com
Yet even though it may be the season to be breaking out hot drinks and jackets, we have an ice cream recipe for you today that we really enjoyed. (Let’s be honest, we will be enjoying ice cream year round, even in the dead of winter, so don’t be surprised if you see another ice cream recipe from me then.) This ice cream is a great taste of fall though, with its mild pumpkin flavor that sneaks up on the finish. Enjoy!

Pumpkin Cinnamon Ice Cream
PUMPKIN CINNAMON ICE CREAM | FOOD LOVES WRITING

Pumpkin Cinnamon Ice Cream
Makes just over 1 quart of ice cream

I had been wanting to get some fresh ceylon cinnamon and the folks at Cinnamon Hill were kind enough to let us try some and it added such a great touch to this ice cream in rounding out the flavor. The cinnamon has an amazing aroma and the ceylon type of cinnamon is more mild with less bite than the more common Cassia varieties. Feel free to use whatever you have on hand though.

Ingredients:
1 cup Grade B maple syrup
3 cups raw goat milk
2 teaspoons of freshly grated ceylon cinnamon + more for grating on top
Dash of nutmeg
7 tablespoons of pureed pie pumpkin

Directions:
A quick note: I have found that syrups make for an excellent consistency in ice cream, and so now I usually use maple syrup to sweeten ours. Alternatively, you could substitute sugar with good results; just note that the texture might change slightly, particularly in a recipe like this one, which doesn’t use a typical emulsifier like egg yolks or more fat.

First, blend the syrup with 1 cup of milk on high speed, just for a few seconds to get the two incorporated. Then add cinnamon, nutmeg and pumpkin and blend until smooth on medium speed. Then add the rest of the milk and blend on low speed (so as to not whip too much air into the mixture). Pour mixture into ice cream maker and process as per your maker’s directions. This should work really well doubled (as many ice cream makers are two quart), although you may want to taste the mixture to adjust to your liking before processing if you try this.

Best served with fresh cinnamon on top!

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27 thoughts on “Pumpkin Cinnamon Ice Cream”

  1. Hi!
    I have a question. What if I substitute the goat milk with rice/hemp milk, and since I don’t have an ice-cream maker, I just freeze the smoothie? (and then let it thaw a little bit before scooping out). Do you think it will turn out a complete failure? Don’t worry I shan’t hold you responsible for my brilliant ideas 😀
    Thank you!
    Marta

    • Hi Marta,
      Ha, I love your question because it sounds just like me–wanting to make it work with other ingredients. Well, here are my thoughts: I have made ice cream successfully by freezing it and taking it out every 30-45 minutes for a few hours to re-stir or re-mix it, so I think that is an option if you do not have a maker. As far as the rice milk/hemp milk goes, that is a little more difficult to tell as they are so different. I think you will have better chances with the hemp milk than rice milk because of fat content. I say give it a go and if you do let us know how it turns out!
      Cheers,
      Tim

  2. Using goats milk is such a great idea! I sometimes have a slight allergy to milk, but I’ve noticed I rarely have issues with goat products so this might just be my dream solution!

    • Yes, Jaime, I have found that goat milk is easier to digest as well and if you can find one that is not too gamey tasting, it is a great alternative. I hope you get to make it!

      • Of all the milks out there that people can typically get ahold of, goat’s milk is the most similar to human milk. It takes the body about 20 minutes to digest the milk from a goat, where cow’s milk takes about 24 hours to digest. Go goats!

        • Hi Ike,
          Yes, that is one of the things I like about goat milk. It should be noted that cow’s milk can take up to 24 hours to digest. If it is raw and unprocessed it is much easier to digest and it is typically the pasteurized, homogenized milk that takes so long to digest as it is devoid of enzymes and probiotics and full of denatured proteins.

  3. I love using maple syrup to sweeten ice cream too and can imagine it’s just perfect with the pumpkin flavour. The ultimate autumn dessert!

  4. I crave ice cream year round, so no judgement here 🙂 And it’s fun to experiment with seasonal flavors! I love the color and the sound of freshly grated cinnamon on top.

  5. This recipe sounds so awesome, just one question…Can a couple of egg yolks (from pastured hens) be added to this recipe? Thanks!

    • Hi Deborah, of course! I think that would only help make it richer. I simply wanted to try making a good ice cream without yolks or extra cream, but you can definitely add those and they should work really well.

  6. I’ve never seen a goat milk ice cream recipe not use eggs. What’s the consistency like? Is it creamy or more icy? Looks great either way!

    • That’s the thing I love about using maple syrup, the consistency is so much better. Normally the consistency would be more icy when using no cream, eggs, or more fruit, but the syrup really helps it to stay smooth and less icy. It is not as creamy as there is no added cream or eggs, but I did not consider it icy!

  7. Would coconut milk work well with the recipe I don’t have an ice cream maker but do banana ice cream which is basically just blended well frozen banana pieces. Teri

    • Hi Teri,
      I think it would–I have never done it with coconut milk, so I cannot say for sure. You would probably have to blend it and then freeze it and remove it for 15-20 minute periods to stir and mix until blended. Let us know if you try it and if it works!

  8. Thank you so much. I have too much goats milk and dad loves ice cream. This will add to our feasts this year. I am going to try as is: then try with egg yolk. I will only be using fresh pumpkins due to I have many. I need to process them anyway. Pumpkin bread with ice cream, might enhance the desert menu. I will try anything a few times so I don’t have to throw away my milk. I make cheese as well, but most of it is rubber.

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