Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie
This is the first recipe under the new category on Stoned Soup called “Things High Asses Create.” All of the recipes were highly influenced while smoking and pontificating recipes. I wanted to make something other than the traditional pumpkin pie for thanksgiving. The jack diesel/pineapple chunk joint I was smoking told me that I needed to make pumpkin ice cream and put it in a pie crust. I listened to the cheeba and created this ice cream pie, bestowing upon mankind.
Servings: 6
Equipment
- ice cream maker
Ingredients
- 1 cup canned pumpkin
- 1 tsp vanilla
- 2 cups heavy whipping cream
- 2 tbsp light molasses
- 3/4 cup brown sugar
- 5 large egg yolks
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 graham cracker pie crust
- whipped cream
Instructions
- Mix together the pumpkin and vanilla. Set aside.
- In a bowl, mix together the egg yolks, 1/2 cup of heavy cream, cinnamon, ginger, and nutmeg. Set aside
- In a cold kettle, whisk together 1 1/2 cups of cream, brown sugar, and molasses.
- Turn the heat on to medium high. Continue whisking for 5 minutes, never allowing the cream to boil.
- Slowly pour in the hot cream mixture into the egg mixture. Whisk well.
- Pour the mixture back into the kettle. Continue whisking for 5 minutes.
- Pour the mixture into the pumpkin. Mix thoroughly.
- Place the bowl into another larger bowl filled with ice water. Let the mixture cool for 30 minutes. Placd the mixture into the refrigerator and let cool furthermore for 2 hours.
- Pour the mixture into your ice cream machine and use according to the manufacturer’s instructions.
- Churn the ice cream for 25 minutes.
- Pur the ice cream into a graham cracker pie crust. Cover and let firm up for 6 hours.
- Top with whipped cream.
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