Recipe for Pumpkin Chai Ice Cream
User Reviews
5
Recipe for Pumpkin Chai Ice Cream
Description
This recipe combines heavy cream, whole milk, pumpkin puree, and a mix of chai spices including cinnamon, cardamom, ginger, allspice, clove, nutmeg, and salt. The ingredients are gently simmered to infuse the spices into the pumpkin mixture. Egg yolks are whisked with brown sugar, then slowly tempered with the hot pumpkin mixture to form a custard without curdling.
The custard is cooked until reaching 170-180°F, then cooled under plastic wrap. Chilling the custard thoroughly before churning yields a creamy texture without ice crystals. The resulting ice cream balances the earthy sweetness of pumpkin with the complex spice blend characteristic of chai tea, making it a fitting dessert for cooler seasons.
Storing the ice cream in the freezer is implied, and allowing it to soften slightly before serving will enhance scoopability and flavor release. The method requires an ice cream maker bowl pre-frozen for 24 hours for proper churning.
Ingredients
- 12 fl oz heavy whipping cream
- 8 fl oz milk whole
- 8 oz pumpkin puree
- 4 egg yolk
- 6 oz brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Place your ice cream maker bowl in the freezer 24 hours in advance.
- In a pot, add the pumpkin puree, milk, cream, and spices. Bring to a boil and then simmer gently for 2-3 minutes.
- In a bowl whisk the egg yolks and brown sugar together.
- After the pumpkin mixture has simmered for 2-3 minutes, add half of the pot contents very slowly to the bowl of whisked egg yolks and sugar. This is called tempering. It basically adjusts the eggs to the heat of the pumpkin mixture without the eggs scrambling.
- Once half of the pumpkin mixture has been added to the eggs and sugar, stop. Now reverse the process and add the contents of the bowl back into the pot. The egg yolks have adjusted to the heat, they won't scramble and the entire mixture can be combined and returned to a low heat for about 5-10 minutes or until 170 - 180 degrees F. has been reached.
- At this stage a custard has been created. Pour the custard into a shallow dish to cool. Cover it with plastic wrap. Ensure the plastic touches the surface of the custard to avoid a skin being formed and refrigerate for between 2 hours and 12 hours.
- After the custard has chilled, remove the plastic wrap and pour the custard into the ice cream maker bowl. Start your machine. Follow the manufacturer's instructions. Churn for about 10 - 20 minutes.
- If you want a soft serve texture, then eat immediately. If not, place it in the freezer for at least 2 hours to improve firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6scoops
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 392kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 202mg | 67% |
| Sodium | 145mg | 6% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 7002IU | 140% |
| Vitamin C | 2mg | 2% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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