Pumpkin Ice Cream with Candied Walnuts

Photo by PoPville flickr user caroline.angelo

I thought this shot from caroline.angelo was awesome. She asks and answers two awesome questions:

“Two questions that were rolling around in my head:

1. If you pour pumpkin pie filling into an ice cream maker, will you get pumpkin ice cream?


2. If you mix candied walnuts into said ice cream, will it be the most delicious ice cream ever?

The answer to both is a resounding YES!”

So my two follow up questions are – how expensive is an ice cream maker? And can I operate one with nearly zero culinary skills?

8 Comment

  • I also want to know about experience with ice cream makers Research on the web always indicates that inability to adequately freeze the bowl that will contain the ice cream to a level that results in a good ice cream consistency. Even the soft ice cream makers. You have to really plan ahead and freeze it for 2 days before using.

    • SouthwestDC

      Yes, the resulting ice cream will have more of a gelato consistency. You can stick it in the freezer for an hour or two to firm it up, but if it’s frozen too long it will be as hard as a rock and need to be softened again. At least this is the experience I’ve had with my particular ice cream maker.

      Of course, you could also leave out the nuts and let it melt a little once it’s out of the machine, and you’ll have a kickass pumpkin milkshake.

  • You can get an ice and rock salt freezer for about $35 at Target, which also sells dry mixes for vanilla and chocolate and maybe strawberry. More interesting/intricate recipes are available online.

    For a simple flavor without additions like nuts or the like, basically all that’s required is to make sure there’s enough ice and salt until the machine can’t churn anymore.

  • I have two ice cream makers that I bought at thrift stores for about $10 each. My guess is if you went to the Georgia Ave Thrift Store a few times, you’d find one. They’re like crock pots and bread machines, lots of people buy them, never use them, then donate them. And I LOVE my ice cream maker. Homemade ice cream is so delicious and easy. Lots of recipes online, but I recommend Cooks Illustrated for sorbets. Might have to try pumpkin ice cream soon . . .

    • I second the thrift store idea! My parents gave me their barely-used ice cream maker and I see very similar ones at thrift stores all the time for pretty cheap. Ice cream is easy to make so long as you remember to freeze the canister a day ahead of time and can make a basic custard. As for consistency, my ice cream always turns out just barely softer than store-bought right when I churn it and then just barely harder than store-bought after it’s been frozen a day or two (letting it sit out for fifteen minutes before scooping helps).

  • If you have one of those Kitchen-Aid countertop mixers, there’s an ice cream maker attachment available. Like a lot of people I suppose, I’ve had the attachment for years and have yet to try it out.

  • SouthwestDC

    Thanks, PoP!

    To answer your question, ice cream makers are very easy to operate but you’ll have to allocate some freezer space for the bowl, and it does require a small degree of culinary skill to make the ice cream base itself. You can make a lovely orange sorbet simply by pouring orange juice straight into the machine, but true ice cream requires making something along the lines of a creme anglaise. Don’t let the name scare you, though– it’s just a simple custard. My impetus for making the pumpkin ice cream was based on thinking about how the mixture you’d pour into a pie shell is also a custard. So I reasoned that it should translate well to other custard-based formats.

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