It’s October. Unfortunately I’ve been way too busy. Too busy to make fun Halloween treats, and I still haven’t started on my costume. This is why I haven’t updated in a while. But! I have been cooking and last weekend I made some killer pumpkin spice ice cream with ginger maple cookies. The ice cream tastes like pumpkin pie and whipped cream in ice cream form, and with the cookies it’s just perfect.
My original plan was to make gingerbread cookies or ginger snaps, but I didn’t have molasses or dark brown sugar, so I subbed in light brown sugar and maple syrup. The result was better than anything I could have expected!
You can even make your own Coolhaus-inspired ice cream sandwiches!
Recipe after the jump.
Pumpkin Spice Ice Cream (adapted from this blog)
- 1/2 cup pureed pumpkin
- 1 cup milk
- 1 cup heavy cream
- 2 egg yolks
- 1/3 cup sugar
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- dash of allspice
1. Heat milk and white sugar in a heavy-bottomed saucepan until sugar fully dissolves
and milk begins to simmer.
NOTE: I tried subbing brown sugar in place of white sugar because I thought it would go better with the fall spices but I was severely mistaken. I had to throw it all out because the milk curdled. The molasses in the brown sugar is slightly acidic. So please don’t make the same mistake I did or you’ll get this:
2. Whisk the egg whites vigorously and temper the eggs by adding the hot milk-sugar mixture a spoonful at a time and whisking very well after each addition. The more gradually you temper it, the better results you have. Don’t rush this step or your eggs will scramble and you’ll have to start all over. Once the eggs are tempered, pour the custard mixture back into the saucepan and heat just until it thickens enough to coat the back of a wooden spoon. Don’t overheat.
3. Pour the mixture into a KitchenAid stand mixer, submerged in an ice bath, and set it on high until it cools significantly. At this time, add the pumpkin and the spices and the brown sugar. Keep beating, and make sure the cream is very cold (you might want to throw it in the freezer for a minute.)
4. Once the mixture is very cool, add the cold cream, and beat until incorporated. Make in your ice cream maker according to the instructions.
5. Transfer ice cream to small, airtight containers to let it freeze up and harden more completely.
Ginger Maple cookies (adapted significantly from Joy of Baking)
- 1/2 cup unsalted butter, room temp.
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp allspice
- Raw sugar
1. Preheat the oven to 350º, then cream the butter and sugars on high in a KitchenAid mixer until light and fluffy.
2. Sift together the dry ingredients and put them aside.
3. Add the maple syrup, egg, and vanilla, then add the dry mixture in two parts. Mix until combined.
4. Chill the dough in parchment paper for about 20-30 minutes in the fridge.
5. Pour raw sugar into a bowl with some cinnamon. Make walnut-sized balls of dough and roll them in the sugar until completely coated.
6. Arrange the dough balls evenly on a cookie sheet lined with parchment paper.
7. Bake for 12 minutes, then press them down with a fork to make the following imprint, then bake for another 2 minutes, remove from the oven and allow them to cool completely on the cookie sheet.
Eat them together, they’re delicious!