Pumpkin Spice Latte Ice Cream
Though it’s officially fall, it sure doesn’t feel like it. While most of the U.S. gets sweater weather, the last few weeks in Los Angeles have been more like shorts and tank top weather. And though it’s one of the warmest summers/falls on record, I am determined to welcome fall in style with all the pumpkin and spice. So why not kick off pumpkin season right with a cool treat?
Since I don’t have an ice cream maker, I used a trick (seen in last year’s ice cream post) that uses two main ingredients: heavy whipping cream and sweetened condensed milk. And though it’s as simple as whipping the cream until you reach the stiff peaks stage and adding in the condensed milk and mix-ins, I learned a few tips along the way that I thought I would share with you.
- Keep an eye on your heavy cream. If you beat it too much, you’ll end up with butter, which is great for toast…not so much for my ice cream making attempts. If you beat it too little, the sweetened condensed milk mixture will dissolve the air bubbles you whipped up, leaving you with a hard, icy block of sweetened milk rather than creamy ice cream.
- Make sure your sweetened condensed milk and mix-ins are chilled before adding to the whipped heavy cream. If it is warm, it will melt the whip.
- When adding the sweetened condensed milk into the mixture, very carefully fold it into the whipped cream. The more you stir, the less bubbles you will have in your whipped cream, resulting in a less creamy ice cream.
As I hope you can see, it’s really about how you treat the whipped cream. The stiffer the peaks, the better the ice cream texture. If you treat the whip right, you’re sure to be enjoying some of the most creamy, decadent ice cream you’ve ever tasted.
- 1 Pint of Heavy Cream
- 14 Ounces of Sweetened Condensed Milk
- 4 Heaping Tbsp of Canned Pumpkin
- 1 Tsp of Cinnamon
- 1/2 Tsp of Nutmeg
- 1 Tsp of Espresso Grounds
- Whip heavy cream until cream reaches stiff peaks stage. While cream whips, combine the rest of the ingredients in a large bowl.
- Fold slowly into the whipped cream, taking extra care to keep the same whipped consistency.
- Pour into a freezer-safe container and freeze until solid.