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.
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
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.
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
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!