When I went to Savannah and spent the days drenched in an irremovable layer of sweat, I was so excited to come back to my nice, northern fall weather and this is what I get. I’ve always wanted to move south, but 4 days in Savannah was enough to make me question just how south I was willing to move. Hint: not as far as Georgia. I will not, however, let this heat stop me from rolling out the pumpkin spice recipes like it’s my job.
Now, to be completely honest, I have never made my own pumpkin ice cream recipe so I knew this was going to be the year that I made it happen because why not? I debated on a few different recipes: pumpkin caramel, pumpkin pie, pumpkin cheesecake (don’t worry – they still might make an appearance), but I really wanted something different. So what do you know, I’m walking through Giant when I saw the Holy Grail of all holiday cookies: Halloween Oreos. Some may call me crazy, but I will forever be convinced that something about Halloween Oreos tastes so much better than regular Oreos. This theory also holds true with Reese’s Peanut Butter Eggs and I won’t hear otherwise.
Located conveniently next to the Halloween Oreos were the basic Pumpkin Spice Oreos. My biggest question: why would they make them vanilla cookies instead of chocolate? What’s wrong with chocolate and pumpkin cream filling? That’s when I decided that my next ice cream flavor would in fact be Pumpkin Oreo. I have to tell you, there’s a 50% chance that it was one of the best decisions of my life.* I could seriously eat this ice cream for breakfast, lunch and dinner because the taste is just so unique that it feels like it could work for all three.
I was afraid that I wouldn’t be able to get the ice cream sweet enough without ruining the texture, but the brown sugar in the recipe just does the trick. Even if you’re not into the Oreos, I highly recommend giving the pumpkin ice cream a shot with whatever mix-ins you happen to like. But let’s be real, who doesn’t love Oreos?
*This may or may not be a slight dramatization.
Pumpkin Oreo Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup firmly packed brown sugar
- 5 egg yolks
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. salt
- 8 oz. pumpkin puree
- 1 tsp. vanilla extract
- 10-15 Oreos crushed
Instructions
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In a small bowl, whisk together your brown sugar, egg yolks, spices and salt. Set aside.
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In a medium sized sauce pan, whisk together your whole milk and heavy cream until steaming. Once you have a light steaming going on, slowly start to temper your egg mixture.
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To temper your eggs, slowly incorporate the heated mixture 1/4 of a cup at a time whisking constantly. This keeps the eggs from 'scrambling' as it slowly brings the eggs to the same temperature.
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Once combined, pour the mixture back into the sauce pan and heat over medium heat stirring regularly. Heat the mixture until it is thick enough to coat the back of a wooden spoon, leaving a clear line after you run your finger through it - about 10-15 minutes.
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Pour the mixture through a mesh strainer into a medium bowl. Whisk in the pumpkin puree and vanilla until smooth and well-combined. Cover with plastic wrap and chill for 3-5 hours.
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Remove from the fridge and freeze according to manufacturer instructions. About 1-2 minutes before it's finished, pour in your crushed Oreos and allow to churn until well-combined.
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Pour into your freezer-safe container and freeze for 1-2 hours. Scoop it out and enjoy!
Haha — you and my husband are in the same boat. He insists that the Reeses’ PB eggs have a better “ratio.” Mmm hmm….
This looks freaking incredible. Never do I want an ice cream maker as much as when I look at your blog, Darrian!!
Pro tip: I heard a rumor that sometimes when you check out the Hometown Freezer at WebpageFX, DarryCakes Ice Cream magically appears 😉