Fall Recipe: Creamy Pumpkin Spice Ice Cream

Posted on Oct 16, 2017

As the temperature drops and the leaves start to change color, so do the core ingredients in our autumn dessert recipes. Summer flavors that were popular fade into the background as we pull out classic ingredients from our kitchen cabinets such as, pumpkin spice, ginger, nutmeg, & peppermint to keep warm during the chilly nights.

Why Should I Make Pumpkin Spice Ice Cream?

‘Tis the season where pumpkin flavored desserts are popping up everywhere. While we always encourage successful businesses to experiment with new flavors, there are certain flavors that are non-negotiable for each season if you want to stay abreast in a highly competitive industry.

Taking the time to produce your own ice cream for your venue lowers costs & increases customer loyalty because they can’t easily get your homemade ice cream somewhere else.

Depending on the taste buds of your customer base, you can always experiment with the basic recipe we have given you: maybe add more cinnamon, add crumbled cookies into the mix, or a hint of peppermint. Once you’ve found the perfect proportions for your ice cream, you’ll be a hotspot for customers looking for a cool treat during the holidays!

AUTUMN DESSERT RECIPE: CREAMY PUMPKIN SPICE ICE CREAM

Ingredients:

*This should make about 1.1 gallons of ice cream in your batch freezer.

• Whole Milk (3.75 cups)
• Sugar, Dark Brown or Light (2.5 cups)
• Molasses or Dark Corn Syrup (5 tablespoons)
• Pumpkin Purée (4.4 cups)
• Cinnamon (3.75 cups)
• Ginger (2.5 teaspoons)
• Ground Nutmeg (0.6 teaspoons)
• Thick Cream (6.3 cups)
• Vanilla Extract (2.5 teaspoons)

Preparation:

Take a large mixing bowl, combine the milk, sugar, & molasses until the sugar dissolves into the mix. This should take about 2 minutes. Then stir the pumpkin purée with cinnamon, ginger, & nutmeg into the same mix for 2 minutes. After add the heavy cream and vanilla. Turn the machine on & pour the mix into the batch freezer and allow the machine 45 minutes to produce the final batch of hard ice cream.

After the hard ice cream mix is poured into a large bin place it into a blast freezer and allow for it to fully freeze. When serving to your customers feel free to mix in cookies into the ice cream bowl/cup you serve your customers: such as graham cookies, ginger snaps, or vanilla butter cookies with a few drops of honey.

Machine Suggestions:

 For such a quality autumn dessert recipe we recommend two different types of batch freezers:

Taylor 104The 104 has a cylinder capacity (including the beater) of 0.75 gallons, uses a timer to control the refrigeration system, & has a breaker or fuse size of 35 or 15 amps depending on the voltage used.It comes in air cooled systems and runs on 115-230 volts.  For more details please Visit our machine support page.
Carpigiani LB 502The LB 502 has a cylinder capacity (including the beater) of 5 gallons, uses an electronic consistency control, & has a breaker or fuse size of 50-40 amps.It comes in air & water cooled systems and runs on 208-230 volts. For more details please Visit our machine support page.

Both of these machines are designed for high volume production and Carpigiani is famous for the quality end product made by their batch freezers. Carpigiani batch freezers specialize in making creamy & smooth textured traditional hard ice cream, Gelato, & Italian ice.

* Follow all local and national health codes. Always refer to local and national rules. This article is just a suggestion.

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