A real treat that tastes like fall in a bowl- made with pure ingredients like maple syrup, pumpkin puree, and grass-fed dairy
We’re starting off with a maple ice cream base, then making a pumpkin cheesecake filling to swirl in. Finished it off with a box of Simple Mills sweet thins to mimic a graham cracker crust!! Made with pure ingredients like maple syrup, grass-fed dairy, and pumpkin puree.
This is truly one of the best ice creams I’ve ever had, and definitely my favorite that I’ve made so far; if you have the KitchenAid ice cream attachment RUN don’t walk to make this one!!!! Full recipe below. Enjoy!
For the maple ice cream base
1 ½ cups whole milk
1 ½ cups heavy cream
½ cup maple syrup
4 egg yolks
½ tsp cinammon
1/8 tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
Add whole milk and maple syrup to a medium saucepan over medium heat. Using a thermometer, heat mixture until 180F.
Add egg yolks to a bowl and whisk. Once milk hits 180F, working quickly, temper whisked egg yolks with 1/4 cup milk at a time while whisking vigorously, until you’ve whisked in about ¾ cup of the milk. Once completely mixed in, add milk and egg yolk mixture back to saucepan with the remaining milk, and whisk quickly until everything is combined. Allow to cool before continuing.
Once cooled, add mixture to a pitcher. Whisk in: ½ tsp cinnamon, 1/8 tsp nutmeg, ¼ tsp salt, 1 tsp vanilla, and 1 ½ cups heavy cream. Chill for at least 4 hours or overnight.
For the pumpkin cheesecake swirl:
¾ cup pumpkin puree
4oz cream cheese
¼ cup maple syrup
1 tsp vanilla extract
1 tsp cinammon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
Combine all ingredients in a bowl, and allow to chill before using.
Once maple ice cream base and pumpkin cheesecake swirl are chilled, churn ice cream base according to mixer’s instructions. Add ¾ box of crushed up simple mill’s sweet thins (or graham crackers of choice) about 15-20 minutes into churning.
Once ice cream is churned, layer 1/3 of the maple ice cream base and swirl in 2-3 scoops of the pumpkin cheesecake filling. Add a few more crushed graham crackers, and repeat this process until you’ve use all of your ice cream base. Place in the freezer for at least 4 hours to firm up before digging in!
Here’s your sign to order an ice cream attachment for your KitchenAid if you don’t have one already. You won’t regret it- I’ll be sharing more ice cream recipes soon for you to make as well!
Have a wonderful Tuesday<3
With love,
Abigail