I just had to do it and make this Pumpkin Spice Latte ice cream. What better way to celebrate the pumpkin season than with something cool, creamy and spicy. I can’t tell you how many times I’ve been to the coffee shop for my morning indulgence; a hot pumpkin spice latte, so this is simply the opposite, without the drive through window.
Making your own ice cream is so easy, just mix whole milk, cream, sugar and your flavorings, and then mix in your ice cream machine, or in this case the Chef’n Sweet Spot Instant Ice Cream Maker, Sorbet Color . I know you are thinking, “Oh no,” not another gadget. Well, I am kind of a gadget addict, and this freezing bowl caught my eye. Basically, I wanted to know how well it makes ice cream. So let’s test is out. Please note this post contains affiliate links.
First we need to make the ice cream base and it starts with the spices. One of my favorite spices to use is ginger and I like this candied ginger from The Ginger People Baker’s Cut Crystallized Ginger Chips, 7 Ounce Pack but feel free to use fresh grated ginger or even powdered ginger. I keep these crystallized ginger chips to add to baked goods like cookies, pies, and bread. They come in tiny little sugar coated chunks and are soft and chewy; plus I eat them like candy.
Measure out your spices, cinnamon, nutmeg, cloves, and candied ginger, and don’t forget the espresso powder.
Heat the milk and added the sugar to dissolve, then added all the ingredients. Stir, and there you have it, your ice cream mixture; super simple.
Now we are ready to freeze the ice cream. Here you have two options, use an ice cream machine or this handy, dandy freezer bowl. Either way, make sure to put ice cream freezer bowl in the freezer for 24 hours. I just keep mine in the freezer all the time because you never know when you will need a bowl of ice cream.
Pour 1/2 cup of the ice cream mixture into the frozen bowl and let sit for 30 seconds. During this time the ice cream starts to harden.
With the spatula, start scraping the mixture from the bottom and sides of the bowl as it freezes. Eventually the ice cream will come together and form a ball. When totally frozen, scoop into a cold bowl and enjoy. The bowl stays frozen for a long time so keep adding in a 1/2 cups of the ice cream base and freeze again, this usually yields 6 servings.
You can add different mix-ins to each batch of ice cream you freeze which is great for parties. Set out chocolate chips, nuts, marshmallows, fudge or anything you like and have fun coming up with your own creation.
I put all my ice cream in one bowl and set in the freezer to continue freezing because I wanted to make these cute little scoops for dessert.
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup brown sugar
- 1 cup pumpkin puree
- 1 tbls. chopped candied ginger; or ½ tsp. powdered ginger
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. ground cloves
- 1 tsp. espresso powder
- 1 tsp. vanilla
- In a small saucepan heat the milk until warm then add in the brown sugar. Stir to dissolve.
- In a large bowl add the warm milk mixture and all the other ingredients. Stir to combine.
- Chill the ice cream mixture before freezing.
- Pour the ice cream mixture into the frozen bowl of an ice cream machine and freeze according to directions.
Time for dessert on a beautiful fall afternoon.
My recommendations for today’s recipe are my favorite crystallized ginger chips and the Chef’n Sweet Spot Ice Cream maker.