Low Carb “Old Fashioned” Pumpkin Ice Cream II - The Pumpkining

I consider my first attempt at pumpkin ice cream an abject failure. It wasn’t bursting with flavor as I had hoped. I had better results using pumpkin ice cream flavoring, but it still bothered me that I couldn’t make a “proper” pumpkin ice cream. A reader left a comment on that original blog entry that inspired me to give this another try and I’m super happy that I did. This version is outstanding! Please disregard the previous one.

My keys to success are to only use a cooked ice cream base, cut back on the almond milk, and use a blender rather than a hand mixer. I’m providing instructions using my Philadelphia-style base, but the french custard base should also work. After the egg custard has been thickened and strained, blend it in a blender with the pumpkin, spices, and vanilla extract.

I did away with brown sugar flavoring since I don’t like the way it tastes. The molasses should be adequate on its own. If not, just add more. Remember to purchase canned pumpkin rather than pumpkin pie filling or mix since the latter contains other undesirable ingredients like added sugar. I also must stress the importance of purchasing quality pumpkin puree. Most supermarket and no frills brands have a very gritty texture and should be avoided.

Ingredients

1½ cups (363 g) unsweetened almond milk or equivalent
2 tablespoons Truvia
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 level scoop (36 g) unflavored whey protein isolate
1 level scoop (28 g) unflavored micellar casein
2 teaspoons (14 g) blackstrap molasses
7½ ounce (½ can, 212 g) canned pumpkin puree
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
28 drops EZ-Sweetz
2 tablespoons (38 g) vegetable glycerin
1 cup (238 g) heavy cream
½ teaspoon vanilla extract

Directions

1. Add all the ingredients except the heavy cream and vanilla extract to the blender container. Blend at the lowest speed for approximately 20 seconds.
2. Add the heavy cream to a small pot (preferably non-stick). Pour the contents from the blender and scrape its sides out using a silicone spatula.
3. Heat on medium to medium-high while constantly stirring and scraping the bottom of the pot using a heat resistant silicone spatula. Monitor the temperature. When it reaches 161 °F, lower the heat, start a cooking timer, and keep stirring for seven more minutes. Do not allow the temperature get much hotter or cooler. Remove pot from the heat source temporarily while stirring, if needed.
4. Transfer mix to the blender container and add the vanilla extract.
   
   

   Failure to follow these directions carefully may result in hot ice cream mix EXPLODING out the top of your blender!

   
   Stir the mix in the blender with the spatula by hand for at least ten seconds. Quickly put the cover on the blender container. Hold the cover down tightly. Do not cover any venting holes. Turn the blender on at its lowest speed. You may feel a jolt of pressure from the hot air pushing on the cover of the blender container. Blend for approximately 20 seconds. Pour the contents into a 4 cup Pyrex measuring cup.
5. Cover with plastic wrap and chill in a refrigerator for 4-6 hours, but preferably overnight.
6. Remove from the refrigerator. The mix will be thick and slightly gelatinous. Add whatever flavoring is desired like vanilla extract, and mix by hand with a silicone spatula or whisk before transferring to the ice cream maker. The mix should be homogeneous.