Pumpkin Spice Latte Ice cream and Snickerdoodles

One of my favorite things to grow in my garden are pumpkins. In previous years I've always grown the larger jack-o-lantern type of pumpkin. This year I grew the small "sugar sweet" variety, also known as pumpkin pie pumpkins. Is it cute? And the pumpkin inside is delicious and great to use in your favorite recipes calling for pumpkin puree.

Another favorite thing of mine in the fall is to sip a Pumpkin Spice Latte.   Mmmm...the taste reminds me of crisp autumn days, wearing a warm sweater and kicking through the colorful leaves.

Why not step up the Pumpkin Spice Latte and make it into ice cream?    Well, that is precisely what I did.   Presenting Pumpkin Spice Latte Ice Cream with a Snickerdoodle cookie on the side.

Homemade ice cream...creamy and rich made with cream, milk, eggs, pumpkin and spiced with cinnamon, nutmeg and clove. Ohhh so good!

When I make ice cream it is a two day process. I make the custard part the evening before and put it in a contaner in the refrigerator to cool completely overnight.   The next day the custard goes into the ice cream maker and churns into ice cream. You can eat it immediately like a soft serve ice cream or put it back into the freezer to harden up a bit more.

Here is the recipe. I know you'll want to try it:

Pumpkin Spice Latte Ice Cream

Ingredients:

2 cups heavy cream
1 cup whole milk
¾ cup sugar, divided
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
¼ tsp. ground ginger
Dash ground cloves
1 cup whole coffee beans
4 large egg yolks
1½ tbsp. espresso powder (optional)
1 cup pumpkin puree

Directions

• In a saucepan over medium heat, combine the heavy cream, whole milk, ½ cup of the sugar, cinnamon, nutmeg, ginger, and cloves. Heat, stirring occasionally, until the sugar has melted and the mixture is warmed through. Stir in the coffee beans. Heat to just below a simmer, then remove from the heat, cover, and let steep for 1 hour.
• In a medium bowl, whisk together the egg yolks and remaining ¼ cup of sugar. Return the saucepan to the stove over medium heat. Once the mixture is warmed through again, slowly pour a portion of the warm cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F). Pour the custard through the mesh strainer into a storage container, pressing on the coffee beans to extract as much liquid and flavor as possible. Stir in the espresso powder, if using, and mix until dissolved. Stir in the pumpkin puree. Let cool slightly, then cover and refrigerate until completely chilled.
• Freeze in an ice cream maker according to the manufacturer’s instructions.

Recipe adapted from:  Annie's Eats

And now for the Snickerdoodles! 

I could hardly believe it when I told the Mister that I was going to make a batch of Snickerdoodles to go with the Pumpkin Spice Latte ice cream he said to me,"What the heck is snockerdogles?" "SNICKERDOODLES, dear heart! Surely you've eaten snickerdoodles before!" He was neither impressed with their name nor did he show much interest in my making them for him. Not, that is, until he tasted one! THEN...I had to keep slapping his hand to get him out of the cookies and stop eating them before supper!

If you do not already have your own favorite recipe for Snickerdoodles then I encourage you to give this recipe a try.  These cookies turn out exactly as I remember them from my childhood.  Soft, buttery and cinnamon-y cookies that crack slightly on top.  I think the secret to the perfect cookie is chilling the dough AS WELL AS the cookie sheet before baking them. You'll be putting the cold dough and baking sheet into the hot oven and they'll bake perfectly without spreading out and getting too flat or thin.

Snickerdoodles:

Ingredients:

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10 - 15 minutes in the refrigerator.
6. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
7. Drop 1 inch balls of dough into the cinnamon sugar mixture.
8. Coat by gently rolling balls of dough in the cinnamon sugar mixture.
9. Place on chilled ungreased cookie sheet and bake for 10 minutes.
10. Remove from pan immediately and enjoy!

I hope you'll give the ice cream and cookies a try.  The pumpkin and cinnamon are a lovely combination of fall flavors that are just as tastey in a cold dessert as a hot one.

I'm sharing these recipes on HOMEWORK Inspiration board link party.

Until next time,

Cheers!

Jennifer