Craving pumpkin pie in the off season? Or simply looking for a way to repurpose a lot of leftover pie around the holidays? Try incorporating your favorite autumnal pie into rich, creamy ice cream. Chef E.J. Hodgkinson of JCT Kitchen & Bar in Atlanta, prefers making an anglaise base for this recipe so that it is super rich. Serve pumpkin pie ice cream alongside pumpkin bread, your favorite chocolate dessert, or as it is, sprinkled with a little nutmeg or pumpkin spice.
1 ½ – 2 quarts
3 medium-sized slices pumpkin pie
24 ounces heavy cream
3/4 cup sugar
1 vanilla bean (split and insides scraped)
3/4 cup egg yolks (yolks from about 8 jumbo eggs)
Special Equipment: Home Ice Cream Maker
- Place ice cream maker freezer bowl or canister in freezer.
- Place pumpkin pie slices in freezer until cold; do not freeze all the way.
- In a saucepot combine cream, sugar, and insides of vanilla bean. Heat on low to medium heat and stir until simmering.
- Place egg yolks in bowl and whisk in small portions of hot cream mixture to “temper” the yolks, being careful not to cook the eggs. Start with 1-2 tablespoons, and then add more, only using about half the cream. Then, pour the egg and cream mixture back into remaining cream and continue stirring until the mixture begins to firm. The anglaise should coat the spoon readily. Remove, strain through a fine sieve, and let cool.
- Once anglaise is fully cooled, dice the lightly frozen pumpkin pie into small pieces and return to freezer. Pour anglaise into a frozen ice cream bowl, attach to ice cream maker, and spin until cream is starting to pull away from the edges of the container.
- Drop in frozen pieces of pumpkin pie and finish spinning process. Remove, freeze, and serve when desired. An optional garnish of Maldon sea salt is always a good idea.
Recipe ByE.J. Hodgkinson of JCT Kitchen & Bar in Atlanta