It’s getting crazy over here and I totally did it again. Now that the humidity has left us (I miss you already, Summer) and I really need a sweatshirt on my way to the gym, Fall is officially here. But I’m still wearing flip-flops, so it’s really not that bad. Oh. And pumpkin is back in my life. So I’m pretty sure I can deal for now. I started this season with a BANG and I sense no amount of slowing down. I’ve busted out one batch of pumpkin bread, waffles, and now I bring you: ice cream.
It’s in the 50s in the AM and I don’t need ice cream every moment, except it’s never far from my mind. And my new neighborhood has an ice cream truck that passes by our apartment no less than 5 times at night. The one with a bells and music. I’m basically 6 years old every time it passes. But then it reminds me of being little when the truck would come to beach and my mom wouldn’t let me get any ice cream. It’s pretty traumatic to think about. Except now I’m a grown-up and make ice cream whenever I want. And then curl up in a blanket. Forever a child, obviously. So once again, I’ve got ice cream on the brain. Ugh. When will it end. Never. I’m gonna go with never.
There is something about nutmeg-infused ice cream that is just so reminiscent of comfy sweats and your favorite blanket. Despite the fact that it is literally a frozen concoction of awesome, if any ice cream was comfort food — this one is it. Fall flavors. Winning every time. Oh, I forgot. I was feeling a little blah so I added an old favorite to spice things up. Nutella is always seasonally appropriate and makes everything that enters my mouth a hundred times better. Please do yourself a favor and make this right now and then you can cuddle up and welcome Fall. I said “please” so that really means you have to.
Pumpkin Nutella Swirl
*adapted from David Lebovitz
- 1 1/2 cups (375 ml) whole milk
- 1 cup (250 ml) heavy cream
- 1/3 cup plus 2 tablespoons (95 g) granulated sugar
- 1 teaspoon freshly-grated ginger
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed (60 g) dark brown sugar
- 1/2 teaspoon vanilla extract
- ¾ cup of pumpkin puree
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture over medium heat until hot and the edges begin to bubble and foam.
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
- Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.
- Immediately pour the mixture through a strainer into another bowl. Mix in the brown sugar, then stir until combined, then chill thoroughly, preferably overnight.
- Once cool, whisk in the vanilla, and pumpkin puree. Freeze in your ice cream maker according to the manufacturer’s instructions.
- When machine is done churning, scoop ice cream into container in thirds, swirling nutella into ice cream in each layer. Use a knife or fork to swirl in figure-eight pattern. Don’t mix completely, there should be a swirl pattern created. Place container into freezer to harden.
1 thought on “Pumpkin Nutella Ice Cream”
your memory is fading. I did indeed offer an ice cream at the beach….just not 5 in a day!