Tag Archives: pumpkin

pumpkin ice cream

so, as if you didn’t already have enough ways to overindulge this holiday season, let me add another to the pot. i first made this ice cream last year about this time. i liked it so well that i made it 3 more times. in a row. like as soon as i ran out, i had to have more. it’s a nice treat during the holidays because it can (and must) be made ahead of time. it’s kinda nice to know that if all else fails in the meal, at least there’s this beautiful, silky, pumpkiny concoction waiting dutifully in the freezer.

i need to keep it short this time so i can get back to planning my thanksgiving meal, but i will say that if you’re feeling frisky, you can substitute some of the cream with pumpkin ale. it’s real good.

pumpkin ice cream (makes 1 quart)

adapted from williams-sonoma

1 cup fresh pumpkin puree* or canned unsweetened pumpkin puree (not pumpkin pie filling!)

1 tsp vanilla extract

2 cups heavy cream (substitute 1/2 cup pumpkin ale -i used dogfish ale punkin ale- for 1/2 cup of heavy cream if desired)

3/4 cup firmly packed dark brown sugar

5 egg yolks

1/2 tsp ground cinnamon

1/2 tsp ground ginger

a pinch or a few gratings of fresh ground nutmeg

1/4 tsp salt

1 tbsp bourbon (substitute with more pumpkin ale, if using above)

a handful of good quality gingersnaps

in a small bowl, whisk together pumpkin puree and vanilla. set aside in fridge for a few hours so that flavors have a chance to influence each other.

in a heavy saucepan over medium-low heat, gently heat 1 1/2 cups heavy cream and 1/2 cup brown sugar. cook into bubbles form around edges of mixture, about 5 minutes. watch closely-do not let boil!

meanwhile, in a bowl combine together egg yolks, cinnamon, ginger, , nutmeg, salt, and the remaining 1/2 cup heavy cream (or pumpkin ale!) and 1/4 cup brown sugar. whisk until well combined.

remove cream mixture from heat. gently mix about 1/2 cup of the hot cream mixture into the egg mixture. (and guess what, fancy pants? you are tempering your eggs! who knew?) pour egg mixture into pan of cream and simmer over low heat, stirring constantly with a wooden spoon until it coats the back of the spoon, about 4-6 minutes. carefully (it’s hot!) draw a line through mixture on back of spoon-it should leave a clear trail. again, do not boil! pour through a fine mesh strainer or sieve to remove any lumps.

place the bowl into a larger bowl of ice water to cool mixture quickly, stirring occasionally to cool more quickly and prevent a ‘skin’ from forming. once cooled, add pumpkin mixture and stir until well-combined. cover with plastic wrap, pressing directly onto surface of mixture. refrigerate for at least 4 hours, but honestly, you will have the best results if you can chill it 12-24 hours.

transfer your custard to your ice cream maker and churn according to manufacturer’s instructions. add bourbon or pumpkin ale, if using, during last few minutes of churning. place in freezer-safe container and freeze for at least 3-4 hours and up to a week. serve with crumbled gingersnaps on top!

* to make fresh pumpkin puree, cut 1 large or 2 small sugar pumpkins (do not use regular field or carving pumpkins) into large chunks or quarters; remove stems. roast in shallow pan, cut sides down, with a little water on the bottom in 400 degree oven until tender, about 1 hour. when cooled, remove skins, seeds and stringy material. push through a sieve or food mill. freeze any leftover puree in a plastic bag with air removed. recipe states can freeze up to 2 months, but honestly, if you freeze correctly, it will keep for up to a year!

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pumpkin cinnamon rolls (yeah, you heard me).

pumpkin cinnamon rolls 1

i’ve had to take a short break and i won’t bother you with the details. but i hope this will make it worth your while. to me, pumpkin can (and should) be adapted to just about any recipe, sweet or savory. i love the idea of it incorporated into a dough. while it imparts only a mild pumpkin flavor, the look and aesthetic are to die for. if you substitute as pumpkin puree for as much of the liquid as possible, you can really pump up the volume on the pumpkin-y-ness (sp? word?)

pumpkin cinnamon rolls 2a

oh, kitchen aid mixer with dough hook attachment, i will name my first born after you. promise.

punpkin cinnamon rolls 3

just look at this gorgeous dough. it just screams FALL!!

pumpkin cinnamon rolls 4

i think this shadow looks like an elephant. anyhoo, brush butter on your rolled out dough rectangle.

pumpkin cinnamon rolls 7

roll ‘er up and place cut rolls in pan. at this point you could stash them in the fridge, do your 2nd rise in the am, then bake. otherwise, you’d be getting up at 4 am to make this for a crowd. the first time i made these, we ate them at 2 in the afternoon, if that’s any indication. not that there’s anything wrong with that.

pumpkin cinnamon rolls 8

pumpkin cinnamon rolls (makes 12)

adapted from king arthur flour

dough:

1 cup canned or freshly made pumpkin puree (NOT pumpkin pie mix)

2 eggs

2 tbsp to 1/4 cup lukewarm water*

1/4 cup unsalted butter, softened

2 1/2 cups unbleached all purpose flour

1 3/4 cups white whole wheat flour

1/4 cup non-fat dry milk

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

3 tbsp light brown sugar

1 1/2 tsp salt

2 tsp instant yeast

*adjust amount of water added depending on humidity and baking conditions-a.k.a. add less to begin with, then slowly add more to make a smooth, non-sticky dough.

filling:

2 tbsp melted butter

3/4 cup granulated sugar

1 tbsp ground cinnamon

1/2 cup raisins, optional (i opted out, adding the same amount of walnuts instead)

glaze:*

1 cup powdered sugar

1 tbsp unsalted butter

1 1/2 tbsp milk, or enough to make a ‘drizzlable’ glaze

*honestly, i had to double the amount of glaze, either it was because i made 12 smaller rolls (instead of the 9 the recipe states it make) or i am just crazy for glaze.

mix and knead all dough ingredients together in a standup mixer fitted with a dough hook. . alternatively, you could do this by hand, but why would you? unless you were amish. my apologies to my amish readership. remember to add the water slowly after you add all the other ingredients, until you get a smooth dough. you can always add more water, but you can’t take it out once it’s been added.

place the dough in a lightly greased bowl, cover, and allow to rise about 1/2 hours, until it doubles size.

turn the dough out onto a lightly greased surface and roll into a rectangle about 14″x 22″. it will appear on the this side. brush with a few tablespoons of melted butter.

mix together the filling sugar and cinnamon and spread out over the dough, leaving one short edge with no filling (this will be the end of the roll). top with raisins or nuts, if using.

starting with the short end of rectangle that is covered with filling, begin rolling dough into a log. cut log into 9 (or 12 smaller) rolls. place the rolls in a lightly greased pan that is at least 2 inches deep, to accommodate more rising. set aside, covered, to rise for 1 more hour.

preheat oven to 375 degrees. bake for 25-30 minutes, until lightly browned and rolls appear set in center. cool on a rack for about 15 minutes. while cooling, make glaze. heat butter and milk until butter melts, whisk in sugar until dissolved into mixture and drizzle over pumpkin rolls while they are still warm. if you like a frosting rather than a glaze, apply glaze after rolls are completely cool.

is this enough glaze yet? just barely.

pumpkin cinnamon rolls 1a

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