Samoa Girl Scout Cookie Ice Cream

My favorite Girl Scout cookies are Tag-a-logs and Samoas; so much so that when I bought a box on my way into the grocery store during this year's Girl Scout Cookie season, it was half-eaten as I walked back out of the store. hehehe My friend's daughter is a Daisy this year, so I bought several boxes of cookies from her, and as I was eating a handful of Samoas one day, I thought about the Thin Mint ice cream I've seen in stores in the past.

"These cookies would make some amazing ice cream!" I thought to myself, pulling The Perfect Scoop off the counter. I thumbed through the tome, looking for inspiration for the base, already planning to mix in hot fudge, caramel and cookie pieces. David Lebovitz's Toasted Coconut ice cream jumped out as the perfect foundation for the ice cream, providing a creamy, coconuty flavor, that is key to the Samoa taste.

As the ice cream churned, I flipped to Dave's recipe for caramel sauce, which was super easy to make and didn't involve any corn syrup, which I saw in other recipes online. I used my own hot fudge technique and chopped up some cookies; as soon as the ice cream was done churning, I added my mix-ins and anxiously awaited the completion of the hard freeze. Oh the finished product! SO good and a perfect recreation of my favorite Girl Scout cookie. :)

David Lebovtiz's ice cream calls for a vanilla bean, which I can never seem to find in any stores around here, so I used additional vanilla extract in its place. I'm sure the actual bean produces a much richer flavor if you can find one, but don't stress if they are as elusive for you as they are for me.

Oh and one last note; if you don't have any leftover Samoas (I don't blame you, we ate 3 boxes in about two weeks here!) Keebler's Coconut Dream cookies are almost a dead-on replica. The only difference between the two is the cookie base; the Girl Scout cookie base is more crisp than it's doppelganger.

Samoa Ice Cream
Source: inspired by Girl Scout cookies, ice cream base and caramel sauce from The Perfect Scoup, hot fudge- no source.
Printable Recipe

Mix-Ins
4 Samoas or Coconut Dream cookies
caramel sauce (see below)
hot fudge sauce (see below)

Ice Cream Ingredients

1 cup dried, shredded, unsweetened coconut
1 cup whole milk (I used reduced fat as that's what I had on hand)
2 cups heavy cream
3/4 cup sugar
big pinch salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract

Ice Cream Directions

Pre-heat the oven to 350 degrees. Spread the dried coconut on a baking sheet and back for 5 to 8 minutes, stirring frequently so it toasts evenly. Remove from the oven when it is golden brown and fragrant.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, salt, and the toasted coconut. Use a paring knife and scrape all of the vanilla seeds into the warm milk, adding the pod as well. (I just poured in about 3/4 of teaspoon vanilla extract at this point.)

Cover the pan, remove from the heat, and let steep at room temperature for one hour.

Rewarm the coconut-infused milk mixture. Set a mesh strainer over a medium bowl and strain the coconut-infused mixture into the bowl. Press down on the coconut firmly with a spatula to extract as much liquid and flavor as possible. Remove the vanilla bean pieces and discard the coconut. Pour the strained liquid back into the saucepan and set aside. Save the medium bowl.

Pour the remaining one cup heavy cream into a large bowl and set the mesh strainer on top.

In the medium bowl (used when straining the liquid from the coconut), whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the yolks, whisking constantly. Scrape the mixture back into the saucepan.

Stir the mixture over medium heat with a spatula, constantly scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour this mixture through the mesh strainer, into the heavy cream. Mix in the 1/2 teaspoon vanilla extract and stir until cool over and ice bath.

Cover the bowl and chill in the refrigerator over night. Churn in your ice cream maker, according to manufacturer directions.

Once ice cream has finished churning, transfer half of the soft ice cream to a freezer-safe container. Stir in half of the chopped cookies, and fold in 1/4 of the caramel sauce and half of the hot fudge. Layer the remaining ice cream on top and repeat.

Caramel Sauce Ingredients

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

Caramel Sauce Directions

In a deep, large, heavy-duty saucepan, spread the sugar in an even letter. Cook the sugar over low to medium heat, watching it carefully. When it begins to liquefy, use a heatproof spatula to very gently stir it to encourage even melting.

Gently stir until all of the sugar is melted and the caramel turns a deep amber color. (Note: According to The Perfect Scoop, it will smoke at this point. This did not happen to me, but don't be alarm if it does for you!)

Immediately remove from the heat and whisk in half of the cream, which will steam and bubble furiously. Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream, as well as the vanilla and salt.

Whisk until smooth.

Any sauce that you don't use for the Samoa ice cream can be refrigerated for two weeks. Simply rewarm for a few seconds in the microwave and stir before using.

Hot Fudge Sauce Ingredients

Milk
chocolate chips

Hot Fudge Sauce Directions

Pour the milk and chocolate chips into a microwave-safe bowl. The more milk you use, the thinner the sauce will be. I like to use about a 1/2 milk to 1 part chocolate chip ratio.

Heat in the microwave in 20 second increments, stirring after each 20 seconds, until the chocolate is completely melted.

Pomegranate Semifreddo and Blueberry Sorbet Bars

First off, I apologize for the long delay in posting!! My laptop was at the Apple store, undergoing repairs for the past several days, and since all my pictures are stored on my laptop, I couldn't post. Also, I recently decided to delete a TON of pictures out of my iPhoto application, hoping it would help speed up my slooooooow computer. In my purging, I deleted photos of several dishes I had not yet blogged....and iPhoto was the only place I'd stored those particular photos. *sigh* That is just like when I decide to clean my house and then throw away, or otherwise misplace, papers that I actually need.

Ok, without further ado, the creamy deliciousness that is pomegranate semifreddo and blueberry sorbet. Another blogger made a similar creation, using completely different flavors recently, adapted from a recipe in Gourmet. I instantly looked up the original Gourmet recipe and decided with my flavor changes, this would be a great dessert for my dad's birthday dinner. He loves blueberry desserts, but I didn't want to make something ordinary, like a pie, so I set out to make this cool concoction.


Semifreddo is Italian for half-cold and refers to any chilled or frozen desserts, including cakes, pies, ice cream, and custards (thank you Google and Epicurious!). The semifreddo in this dessert is a frozen creamy delight, not really ice cream, but not a custard either. I just called it yum.

When freezing your dessert, make sure your pan or container lies flat in the freezer or the contents will slide, making for an uneven, though still deliciously edible, dessert. I used frozen blueberries for the sorbet, as that's what I had on hand, but I bet this would be even better with fresh! Also, the sorbet in this dessert is modified from the blueberry sorbet I made previously; either one would work well here.

I'd recommend making this a day in advance in order to give it enough time to fully freeze; I made mine just a few hours before my parents came over for dinner and it wasn't fully set once it was time for dessert. We ate it anyway, but I would've liked it to have been perfectly ready.

What flavor combination would you use for this dessert?


Pomegranate Semifreddo and Blueberry Sorbet Bars
Source: Semifreddo adapted from Gourmet, Blueberry Sorbet adapted from The Perfect Scoop
Printable Recipe

Blueberry Sorbet Ingredients
4 cups blueberries
1 cup water
1/3 cup sugar + 1-2 Tablespoons sugar
1/2 Tablespoon Limencello

Semifreddo Ingredients
1 (14-oz) can sweetened condensed milk
1 Tablespoon lime juice
1/2 cup pomegranate juice
1/2 cup chilled heavy cream
blueberries and/or pomegranate seeds for garnish, optional
Sorbet Directions
Line a 9 X 9 pan with plastic wrap.

Combine all ingredients in a blender and blend until smooth.

Strain the mixture to remove the skins and seeds (you definitely want to do this unless you want all your guests to wind up with blueberry stuck in their teeth!).

Freeze in your ice cream maker, following manufacturer's directions.

Smooth into the 9 x 9 pan and place in the freezer, ensuring it is on a level surface.

Semifreddo Directions
Whisk together condensed milk, lime juice, and pomegranate juice.

Beat the chilled cream until it just holds stiff peaks, then gently fold into the condensed-milk mixture.

Spread over the blueberry sorbet, smoothing the top. Freeze until solid, at least 2 hours, ensuring the pan is on a level surface in your freezer.

Cut into bars and garnish with fresh blueberries and/or pomegranate seeds, if desired. Keep remaining portions in the freezer.

Blueberry Sorbet

I was craving a sweet treat recently, but didn't want to indulge in the full fat ice cream I usually make. I opened the freezer to see what I had on hand and saw several bags of frozen fruit: strawberries, cherries, blueberries, and mixed berries. I know, I know, we're in the thick of summer and all of those are summer fruits. But I didn't want to go to the store to pick up fresh fruit, so I stuck with the frozen, which is picked at the height of ripeness anyway, so it makes a fine substitute.

Anyway, I digress. Looking at the big bag of frozen blueberries I decided to go with a blueberry sorbet, and of course, turned to my ice cream bible, The Perfect Scoop. Alas, the tome doesn't include a blueberry sorbet recipe, but it does have a simple blackberry sorbet that I decided to modify, using the ingredients I had on hand. The original recipe calls for fresh lemon juice to help contrast the sweet flavor of the fruit, but I was out of lemons. So I used vodka. Ok, ok, I know what you're saying. Vodka is not acidic like lemon juice, but I was going to use it anyway, since the alcohol content helps keep the sorbet from freezing rock hard.

The only thing I wish I had done differently was cut the sugar down a bit; blueberries are naturlly sweeter than blackberries, so I didn't need to use the same amount of sugar as called for in the original recipe. Oh well, live and learn, right? The final result wasn't TOO sweet, but I think it would be better with a bit more tartness. Which the lemon would have provided. :)



Blueberry Sorbet
Source: Adapted from The Perfect Scoop
Printable Recipe

Ingredients
4 cups blueberries
1 cup water
2/3 cup sugar
1 Tablespoon vodka

Directions
Combine all ingredients in a blender and blend until smooth.

You can strain the mixture if you want a completely smooth sorbet, but I left mine unstrained.

Freeze in your ice cream maker, following manufacturer's directions.

Transfer to a storage container and store in your freezer.

Cinnamon Ice Cream

What can I say? David Lebovitz knows ice cream. His cookbook, The Perfect Scoop, is the Bible of ice cream recipes, in my opinion. Every batch of ice cream I've made from his tome has been a definite home run, and this was no exception.

As always, the ice cream was smooth, creamy, and perfectly flavorful. The recipe calls for 10 cinnamon sticks to be steeped in the milk and cream for an hour--this imparts a warm, spicy-sweet flavor that is the star of the dish. It reminded me slightly of Red Hots candy, but was also Christmasy; this would pair wondefully with a warm slice of apple pie or pumpkin pie on Thanksgiving. It's a perfect summer treat as well. In fact, I don't know when this ice cream wouldn't be a good addition to the table.

I bought my cinnamon sticks in bulk in the Hispanic aisle of the grocery store, located next to the other bulk spices.

Cinnamon Ice Cream
Source: The Perfect Scoop
Printable Recipe

Ingredients
1 cup whole milk
3/4 cup sugar
pinch salt
10 cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Directions
In a medium saucepan, warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream. Once warm (not boiling), cover, remove from the heat and let steep at room temperature for one hour.

Rewarm the cinnamon-infused milk. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining one cup heavy cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk the egg yolks together. Slowly pour the warm cinnamon-milk mixture into the egg yolks, whisking constantly. (Note: I temper the eggs by pouring just a small amount of the warmed milk in first and whisking, before slowly pouring in the remaining milk mixture.) Scrape the warmed egg yolks back into the saucepan.

Constantly stir the mixture over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour this custard through the strainer and into the heavy cream. Stir until cool over an ice bath.

Chill in the refrigerator overnight, then freeze in your ice cream maker according to manufacturer's directions. Scrape into a freezer safe storage container (I use Gladware) and freeze.

Strawberry Sorbet

I actually made this sorbet before I made the kiwi sorbet--well like one day before. Strawberries were on sale for less than a $1 a pound, so I quickly scooped up 5 pounds, knowing I wanted to make the strawberries and cream cake and this sorbet.

Just like the kiwi sorbet, this was refreshing and it tasted like fresh sweet strawberries here. Be sure to use ripe strawberries or the flavor won't be as pronounced.



Strawberry Sorbet
Source: inspired by Deliciously Organic
Printable Recipe

Ingredients

2 cups sliced strawberries
1/3 cup orange honey (you can use regular honey)
3/4 cup water
juice of one lime
1/4 cup strawberry syrup (the liquid from tossing sliced strawberries in sugar)

Directions

Heat the water and honey in a saucepan, just until the honey melts.

Combine all ingredients in a blender and puree until smooth.

Chill in the freezer for 15 minutes and then freezer in your ice cream maker.

Kiwi Sorbet

I love having a Costco membership; I think we save a lot of money buying our toilet paper, paper towels, and laundry detergent in bulk. Their baby back ribs are a great price and we always run in for movie tickets before heading out to the theater. But other times, I think buying bulk is not so great. I mean there are only two of us and we can't eat ALL that food, but I hate when things go to waste.

Case in point: the 5 pounds of kiwi I recently bought. The husband loves kiwi, so last time I was at Costco I picked up a container of the fruit for him. He ate a few, but the majority of the kiwis were still sitting on the counter 2 weeks later. Luckily I stumbled upon this recipe, which I immediately bookmarked to use up all those kiwi.

The sorbet is really refreshing and fruity. It tasted kind of tart right after I churned it, but after the hard freeze in the freezer it was sweet and kiwilicious!

Check back soon for my variation using fresh strawberries. Yum!

Kiwi Sorbet
Source: Deliciously Organic
Printable Recipe

Ingredients

2 cups kiwi, peeled and chopped (about 8-10 kiwis)
1/3 cup orange honey (you can use regular honey)
3/4 cup water
juice of half a lemon

Directions
Heat the honey and water in a saucepan, just until the honey melts.

Combine all of the ingredients in a blender and puree until smooth.

Chill the mixture in the freezer for 15 minutes. Freeze in your ice cream maker according to manufacturer's directions.

Chocolate Ice Cream Topping

I love ice cream. Who doesn't? And sometimes when I am enjoying a bowl of creamy delicious ice cream at home, I want some hot fudge to go with it. However, I am not willing to buy it from the store...it's too expensive and that Magic Shell stuff weirds me out....what makes it firm up like that?? That can't be natural.

So, when I am in the mood for some hot fudge goodness, I whip up this quick sauce, which my mom taught me to make back in middle school. I've recently introduced my husband to my homemade hot fudge and it's quickly become his favorite as well, though he prefers his without the peanut butter.

The following recipe is enough for 2 small bowls of ice cream.

Note: these pictures were taken at night when there was no natural light, hence the yellow hue from my kitchen lighting.

Chocolate Ice Cream Topping
Source: A Cooking in Cucamonga Original
Printable Recipe

Ingredients
3 ounces chocolate chips
2-3 tablespoons milk (add more or less depending on how thick you want your topping)
1/2 to 1 Tablespoon smooth peanut butter

Directions
Put all ingredients in a microwave safe-bowl and microwave for 30 second increments. Stir after each 30 second spin in the microwave. Continue until the chocolate is melted and the mix is smooth.



If your topping is too liquidy, add a little more chocolate chips and microwave again until melted.

Basil Ice Cream

Number two in an occasional series of "unique" ice cream flavors.

This is where savory meets sweet. I love the sweet, heady fragrance of fresh basil and found myself intrigued at creating a decadent, creamy treat with the leaves. The chopped basil perfumed the milk while cooking, tempting me to taste the unfinished, liquidy product.

This ice cream stays pretty soft-almost like soft serve-even after being in the freezer overnight, but I really liked the consistency. It has a vibrant, but sweet, basil flavor that made me think of spring; this was also a favorite of several of my co-workers. Definitely give this one a try!

Basil Ice Cream
Source: Gourmet Magazine
Printable Recipe

Ingredients
2 cups whole milk (I used low-fat)
3 heaping tablespoons chopped fresh basil
1/2 cup sugar, divided
pinch salt
4 large egg yolks
1/2 cup heavy cream (I used heavy whipping cream)


Directions
Combine milk, 1/4 cup sugar, basil, and salt in a heavy saucepan and bring to a boil. Once the mixture reaches a boil, remove from the heat and let steep for 30 minutes.

Pour into a blender (keep the saucepan, you'll be using it again soon) and puree until basil is finely blended, about one minute.

In a separate bowl, whisk together the egg yolks and remaining 1/4 cup sugar until well combined. The mixture will be pale yellow and thick.

Slowly pour the basil milk mixture into the egg yolks, stirring until well combined.

Pour the mixture back into the reserved saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 175 degrees. Do not let it boil. Immediately remove from heat and pour through a fine mesh sieve into a medium bowl. Set the medium bowl into a large bowl, filled with ice water, and stir until cool.

Refrigerate 4 to 6 hours, or until completely chilled. Pour the mixture into your ice cream maker, following manufacturer's directions to freeze.

Avocado Ice Cream

This is the first in an occasional series of "unique" ice cream flavors. I've been browsing the web recently and found a plethora of exotic and extraordinary ice cream flavors, so I've decided to create a series of non-traditional ice cream posts. I'm sure the husband is wondering why I can't be normal and just make a batch of chocolate ice cream.

My mom once made avocado pie when I was in high school, and while it sounded funky and the bright green flavor turned my friends off, I couldn't get enough and looked forward to snacking on a slice after school. Those memories came flooding back to me as I prepared, and sampled, this ice cream. It also reminded me of Mitchell's ice cream in San Francisco; they serve up all sorts of unique flavors, including avocado.

Avocado Ice Cream
Source: Adapted from Alton Brown of the Food Network
Printable Recipe

Ingredients
Flesh of 3 small to medium avocados, peels and pits discarded
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk (I used low-fat)
1/2 cup sugar
1 cup heavy cream (I used heavy whipping cream)

Directions
Add the avocado, lemon juice, milk and sugar to a blender and puree until smooth.

Pour the mixture into a medium bowl, add the heavy cream and whisk until combined.

Chill in the refrigerator, 4 to 6 hours.

Pour the mixture into your ice cream maker and process according to the manufacturer's directions. Keep an eye on this as it freezes; it will set up quickly.

Transfer to a freezer container (I use Gladware) and freeze. Or serve immediately if you want avocado soft serve.

Lemon Sorbet

My parents have a small Meyer lemon tree in their backyard and whenever it is in season, the branches are laden down with the tangy fruit. They've offered me lemons in the past, but I've never really taken any...I didn't feel like I had much use for them. But then I found this recipe for lemon sorbet and immediately called, asking for some lemons.

Meyer lemons are difficult to find in the grocery store because their thin skin means they don't ship well. I did recently see them in my neighborhood Henry's (part of the Whole Foods family) for $3.00 a pound! Rather than pay that exorbitant price, I called up good ole mom and dad and asked for a bagful of lemons the next time they came over. My dad warned me that their lemons are small this year, but I said it was fine, just give me some lemons. He wasn't lying; they are tiny, about the size of a golf ball! This isn't Meyer lemons in general, just their particular crop. Even with about 10 lemons, I barely got a 1/2 cup of juice, so I had to halve the recipe below.



I've given you the full amounts, but if you don't have a lot of lemons, or don't want much sorbet, this halves easily. Also, this sorbet is really tart. If you prefer a sweeter lemon treat, I'd add another 1/4 cup of sugar. You need to do this in the beginning, with the water though, or the end result will be grainy. One last note, you don't have to use Meyer lemons for this recipe, but they are less tart than their regular counterparts. If you don't use Meyers, I would definitely up the sugar content.



Lemon Sorbet
Source: The Perfect Scoop
Printable Recipe

Ingredients
2 1/2 cups water
1 cup sugar
2 lemons
1 cup freshly squeezed lemon juice (from about 6 regular sized lemons)

Directions
In a medium, nonreactive saucepan, combine the sugar and 1/2 cup water. Zest the two lemons directly into the mixture, being careful not to add the pith. Heat, stirring frequently, until the sugar has completely dissolved.

Remove the pan from the heat and add the rest of the water. Refrigerate until completely chilled (several hours or overnight is best). Stir in the lemon juice and freeze the mixture in your ice cream maker, following your manufacturer's directions.

Guinness Ice Cream

Google Books is my new favorite internet resource. Just type in the name of a book and an online edition pops up. Now, I don't believe entire editions are available online, but in the case of cookbooks, that's ok. It's a great way to sample recipes from a new cookbook without having to buy it or hope that the local library has a copy in stock.

I've been hearing great things about David Lebovitz's ice cream book The Perfect Scoop. After seeing several bloggers rely on his recipes I looked his book up on Google Books, and found a plethora of recipes available to sample for free. There are way too many appetizing options to choose from in the 45 pages available online, but I quickly decided to try the Guinness Milk Chocolate ice cream. The husband loves Guinness draught beers, and enjoys a bottle or two during Sunday afternoon football, so this was an easy choice for me.

This is made in the French style with an egg custard base. Be sure to give yourself two days to make this ice cream. The custard base needs to be cooked in advance and then chilled for a minimum of 8 hours, but overnight works best, especially since this recipe contains alcohol. The finished product will be very soft and melty; the alcohol content prevents it from freezing hard.

I can't wait to try more of David Lebovitz's ice cream recipes and I will be buying this book in the near future!

The finished result is very chocolate-y, with a rich, full-bodied taste from the beer. Not as pronounced a beer flavor as I expected, but I think using the extra stout will change that.

Guinness Milk Chocolate Ice Cream
Source: The Perfect Scoop
Printable Recipe

Ingredients
7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout (I used the draught, but you can also use the extra stout.)
1 teaspoon vanilla extract

Directions
Place the chopped chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and chocolate in a large saucepan on the stove top. In a separate medium bowl, whisk the egg yolks together. Once the milk is warmed through (do not let it come to a boil), slowly pour it into the egg yolks, whisking constantly. (I find it is best to dribble a small amount of the milk into the egg yolks and whisk to temper the eggs before adding the entire amount.)

Pour the egg and milk mixture back into the saucepan and cook, stirring constantly, until the mixture is thickened. Again, don't let it come to a boil.

Pour the custard into the strainer set over the chocolate. Stir the mixture until the chocolate is completely melted. Pour in the heavy cream and whisk until completely smooth. Pour in the Guinness and vanilla and stir to combine.

Stir until cool over and ice bath until completely cool. Cover the bowl and chill in the fridge overnight. Meanwhile, enjoy the rest of your beer!

The next day, freeze the mixture in your ice cream maker according to manufacture directions. I use a Kitchen Aid stand mixer fitter with an ice cream attachment. It is important to turn the machine on before pouring the cream into the bowl, otherwise the mixture may freeze to the sides, preventing the dasher from churning.

Pumpkin Pie Ice Cream

My husband is the best at gift giving. Ever since we met he has always put a ton of thought and care into purchasing me gifts. A few months into dating he surprised me with a pair of pink Converse just because he knew I liked them. Christmas and birthdays are no different; I always get the best gifts. Not that presents are what makes a relationship, but it is nice to be married to someone who knows exactly what I want.

This year my birthday was no exception. I talked about buying the ice cream attachment for my Kitchen Aid mixer all summer, but was hesitant to spend that much money. So of course, I received the coveted attachment for a birthday gift last week!

I wanted to try a simple, yet seemingly fancy flavor for my first attempt. Luckily my KA attachment came with several recipes, including this one for pumpkin pie ice cream. A perfect match of fall flavors and the 90+ degree southern California weather!

Pumpkin Pie Ice Cream
Source: Adapted from Kitchen Aid
Printable Recipe

Ingredients

• 1 1/2 cups light cream (My store didn't have this, so I just used whole milk. You can also sub 1/2 and 1/2)
  
• 6 egg yolks
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice (I used 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg)
• 1 1/2 cups heavy cream (Again, my store didn't have this, so I used heavy whipping cream)
  
• 1 1/2 cups canned pumpkin puree
• 2 teaspoons brown sugar (my addition)
  

Directions
(Make sure to freeze your freezer bowl at least 15 hours in advance)

Scald the light cream in a heavy saucepan. In a medium bowl, whisk together the egg yolks, white sugar, and vanilla.

Gradually whisk the cream into the yolk mixture. Add in the spice.

Return the entire mixture to the saucepan and stir over medium-low heat until the mixture thickens; about 10 minutes. Do not allow to boil. Remove from heat.

Whisk in the heavy cream, pumpkin, and brown sugar.

Cover and refrigerate until well chilled (over night is best).

Assemble the freezer bowl attachment and turn the mixer on to ONE. Pour the chilled ice cream batter into the bowl and continue to stir on ONE for 15-20 minutes, or until it is the desired consistency.

Serve immediately, sprinkled with nutmeg, or freeze.

Makes about 8 one cup servings.