I have professed my love of the Starbucks Pumpkin Spice Latte many times. I love all things about autumn, and I wait all summer for the first cool day when I need to wear a jacket. So, when the first pumpkin spice lattes grace the menu at my local Starbucks, I’m there.
As much as I love my occasional drink from Starbucks, I try to keep them exactly that… Occasional. I think that both my wallet and my wasteline thank me. The drinks are so rich that having one is like having dessert… And, I also don’t think it’s a good idea to have a $4-5 cup of coffee on a regular basis.
So, you can imagine how thrilled I was when Tracey told me she had a great recipe for Pumpkin Spice Lattes over at Sugarcrafter. I’ve been meaning to make it for a while, but haven’t actually gotten around to it. Here’s the thing… As much as I enjoy my pumpkin spice lattes when I’m out and about, they are more of a special treat to me, and I don’t really have the motivation to make one at home. I’m not much of a coffee drinker when I’m at home.
I haven’t been able to stop thinking about the flavor combinations, though, so I decided to use Tracey’s recipe as a guide to make some pumpkin spice latte ice cream, instead. After all, I don’t think you can go wrong when you take a coffee drink and turn it into ice cream.
I used my standard custard base recipe and added all of the flavors of a pumpkin spice latte. The result was a perfectly rich and creamy ice cream, the perfect tribute to the actual drink. I think the only way to top the ice cream is to use it to make a pumpkin spice latte milkshake!
Pumpkin Spice Latte Ice Cream
(Makes about 1 1/2 quarts, adapted from the recipe for Pumpkin Spice Lattes from Sugarcrafter)
- 4 egg yolks
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 1/2 cups half and half (whole milk would be fine, too)
- 2 tablespoons instant espresso powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 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 (much like mayonnaise) and falls back into the bowl in ribbons.
Meanwhile, combine the heavy cream, half and half, espresso powder, cinnamon, ginger, nutmeg, and cloves 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 the custard to a mixing bowl and cover with plastic wrap, pressing the plastic wrap against the surface. 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 until it is scoopable.