Baby got Pumpkin!!
I know like the whole damn world loves pumpkin recipes, but the appeal kinda died for me a bit last year.
But I got my passion back with this recipe!
Starbucks has actually changed their recipe for this year after all the Food Babe backlash over their artificial ingredients. So this year it's all natural.
This ice cream is all natural too! Real pumpkin, real spice and real coffee. But that's how I roll all the time.
I also realized this week I create my recipes so different from other people, for example some bloggers literally write a recipe before they make it... but I wing it. I generally know what's gonna be in it, just not how much.
Fun fact, right?!
So don't hate me for pumpkining too quick. I assure you it's worth it!
You're not ready for a hot drink yet anyways!! You know it!
I know you have your ice cream maker out still, so dust that mofo off and let's get it on!
My recipe is at the bottom, but here are more #PumpkinEverything recipes!!!
Ashley of Big Flavors from a Tiny Kitchen made Pumpkin Pie "Stuffed" Challah French Toast
Samantha of Sweet Remedy made Pumpkin Chocolate Chip Pancakes
Ashley of Quarter Life (Crisis) Cuisine made Savory Pumpkin Gnocchi
Pumpkin Spice Latte (PSL) Ice Cream
- 1 1/2 cup Whole Milk
- 1 1/2 cup Heavy Cream
- 1/4 cup Molasses
- 3 tbsp Brown Sugar
- 1/2 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1/2 tsp Pumpkin Spice Blend
- 2.5 tsp Instant Coffee Grounds
- Dash Salt
- 5 Egg Yolks
- In a sauce pan on medium combine the milk, cream and Molasses.
- Once the milk and cream has heated, add in the brown sugar, pumpkin puree, vanilla, pumpkin spice, instant coffee grounds and salt.
- When the ice cream base starts a low boil, beat egg yolks in a bowl and temper the eggs by adding some of the hot liquid into the eggs slowly by stirring. (make sure you add a little at time time or the egg yolks can cook)
- Add mixture of yolk and ice cream base into the pot with the rest of the base and keep stirring well until it's thick enough to coat the back of a spoon.
- Chill the ice cream base you just made in the fridge for 3-4 hours.
- When chilled pour it into your ice cream maker and churn at manufacturer instructions.