pumpkin latte spICE cream with chai infused whipped cream

If this doesn’t put me in the mood for fall, I don’t know what will!  I love seeing these on the menu at Starbucks but rarely get to a town where they have a store.  There are a number of recipes out there for pumpkin spice ice cream but like my drinks, I am always looking for ways to cut down the fat and calories.  According to the following definition this is more of a gelato than an ice cream… gelato recipes usually include more egg yolks, more milk and less cream. It actually has less fat than regular ice cream, but gelato’s low overrun (less air) makes for an extremely dense, rich and creamy treat. No stabilizers, no artificial coloring or flavors just the plain taste of fall.

Pumpkin Spice Latte Gelato

  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1 cup heavy cream
  • 2 cups 1% milk
  • 2 Starbucks colombian VIA packets
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  •  1/4 teaspoon ground allspice
  • 1 cup pumpkin puree

Beat the egg yolks and the granulated sugar with a hand mixer on medium speed until the mixture is light in color,  I used some farm fresh brown eggs from a friend so it was quite yellow.

Meanwhile, combine the heavy cream,milk, VIA packets, cinnamon, ginger, and allspice in a sauce pan over medium heat and bring up to a simmer. Gradually ladle about 1 cup of the hot liquid into the egg yolk mixture, beating the entire time, to temper the eggs.  Pour the tempered egg mixture into the sauce pan and whisk well.

Add the pumpkin puree to the saucepan, and whisk until the mixture is smooth.  Continue to cook over medium-low heat until it has thickened and coats the back of a wooden spoon.

Transfer into a covered glass container and place in the fridge.  Chill the mixture for at least 2 hours, or overnight.

Freeze the custard in an ice cream maker, according to the manufacturer’s directions until the ice cream is a soft serve consistency.  Transfer to an airtight container and freeze for 3-4 hours until the ice cream has hardened. If the ice cream has frozen too hard, simply allow it to set at room temperature for a few minutes.

* my little nut (age 4) has been working in the studio with me, check out her little pumpkin ornament!


About Kate

I am a wife, mother, friend, artist, swimmer, traveler, cook, adventurer and follower of Christ. This is where I share the best moments in my day – the kind you know would be a crime to keep to yourself. I write like I talk, not too fancy but from the heart. View all posts by Kate

4 responses to “pumpkin latte spICE cream with chai infused whipped cream

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