Pumpkin Ice Cream Sandwiches

by BiteSizedJessica on October 13, 2011

Every fall, the Sedutto ice cream shop on the Upper East Side has pumpkin ice cream, only during October and November. When I was little and first discovered pumpkin ice cream, I was completely enamored with it. I was so in love with this ice cream and would drag my parents there any chance I had to get some.

When we recently received an ice cream maker as an engagement gift, pumpkin was the first flavor I wanted to make. We had so much extra pumpkin roasted, that I made some pumpkin bread as well and made little extra pumpkiny ice cream sandwiches.

This little dessert bite is so sweet and a little savory at the same time. Using fresh pumpkin was more work, but definitely worth the effort over using canned. I love the fall so much and this dessert brings back many autumn childhood memories.

(Makes 6 cups ice cream and 2 loaves bread)

For the Pumpkin Ice Cream:

2 cups heavy cream
6 egg yolks
¾ cup dark brown sugar
½ stick butter
1 tsp ground ginger, divided
2 tsp ground cinnamon, divided
1 tsp grated nutmeg, divided
2/3 cup cooked pumpkin purée
1 tsp vanilla
Salt and pepper


    1. To roast the pumpkin, melt ½ a stick of butter in a small pot along with ¼ cup brown sugar, ½ tsp grated nutmeg, 1 tsp cinnamon, ½ tsp ginger, salt and pepper.
    2. Halve the pumpkin and remove the seeds. Brush the insides of the pumpkin with the butter mixture and roast on a baking sheet, face down, at 375º until very soft, about 30 minutes.
    3. While the pumpkin is roasting, start the custard for the ice cream. In a small sauce pan, dissolve the remaining ½ cup brown sugar in 1 cup of heavy cream.
    4. In a separate bowl, whisk together the egg yolks and remaining 1 cup heavy cream.
    5. When sugar has dissolved, slowly mix ½ the hot cream mixture into the egg mixture, whisking constantly. This will temper the eggs and prevent them from cooking.
    6. Recombine the custard back into the mixture on the stove and stir constantly with a wooden spoon until the custard has thickened and naps the back of a spoon, about 4 minutes. Do not allow the custard to boil.
    7. When the pumpkin is fully cooked, remove from the skin and cool completely. Mix the pumpkin into the custard and cool ice cream base for at least 3 hours and up to 24 hours.
    8. Mix ice cream according to your mixers instructions. Eat immediately or freeze!

For the Pumpkin Bread:

2 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
¾ tsp salt
½ tsp baking soda
1 tsp baking powder
¾ stick butter
1 cup sugar
2 large eggs
2 cups fresh roasted pumpkin
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
¼ cup water


    1. Whisk dry ingredients together in a bowl.
    2. In an electric mixer, cream butter until whipped and fluffy. Add sugar, continue to mix until combined.
    3. Add eggs one at a time, mixing until fully combined. Add sour cream, cream and water.
    4. Add vanilla and pumpkin, stir on a low speed for 2 minutes until pumpkin is fully incorporated.
    5. Slowly add dry ingredients in 3 batches, mixing on a low speed. Do not over mix at this point.
    6. Pour batter into buttered loaf pan and bake at 350º until a cake tester comes out clean, 30-45 minutes. Serve warm or with ice cream.

© 2011 Jonathan Meter and Jessica Hertle

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