Making a sheet of streusel topping and breaking it into chunks is the insane secret to Pumpkin Streusel Ice Cream!
The recipe makes enough streusel to keep large “sheets” for a dramatic dessert garnish too. Pumpkin Streusel Ice Cream is smooth and creamy, but with a bit of “crunch factor” that’s absolutely fabulous!
You’ll actually churn your pumpkin ice cream plain, and freeze until it comes to a “soft serve” consistency. Then you’ll stir in a bowl of streusel chunks, and pop back into the freezer until it firms up. I broke some of the streusel sheet into larger pieces and kept them in a plastic storage container for garnishing.
And if you want to “gild the lily” a bit, you can add some of my Homemade Salted Caramel Sauce and nuts!
How’s that for a fabulous holiday dessert? Make it a few week before you want to serve it and check “dessert” off your holiday planner list!
Here’s another one of my fabulous holiday ice cream recipes to try this season!
It’s extra special because it’s laced with brandied apples that make it a Fall favorite in my family. I hope you’ll try it for your special dinners this year!
Get the recipe for BRANDIED APPLE ICE CREAM here. I made it into a “caramel apple” in the picture below!
YOU’RE NOT ON THE LIST YET?
Why not join in on the fun!
There’s always something fabulous happening here at Ingredients For A Fabulous Life, you don’t want to miss out, do you?
Join the IFAFL Email Subscriber List to get instant access to the IFAFL Resource Library and receive our twice-weekly emails.
Just fill out the form below and you’ll have exclusive access to all the FREE DIGITAL DOWNLOADS.
Come join the gang in our Facebook group and get in on the gabfest at, The Fab Life! That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.
SHEET OF STREUSEL
1/2 cup light brown sugar
1/2 cup white sugar
1/8 tsp. kosher salt
1/2 cup AP flour
1 tsp. cinnamon
1/3 cup walnuts, chopped
2 oz. unsalted butter, cold, diced into chunks
ICE CREAM BASE
2 cups heavy cream
1 cup whole milk, cold
2/3 cup sugar
1/8 tsp. salt
6 large egg yolks
1 tsp. pure vanilla extract
1 cup pumpkin puree
2 tsp. light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbsp. Dark rum (optional)
- STREUSEL - Preheat oven to 350° F. Combine all the streusel ingredients in a small bowl, except butter. Add cold butter chunks and quickly work mixture into a crumbly mixture with your fingertips. (you don't want to melt butter) Stop mixing before it becomes a paste.
- Spread the streusel mixture into a silpat or parchment-lined rimmed baking sheet. Press down mixture to form a sold sheet all the way to the edges. Push edges inward to make a solid edge.
- Bake in a preheated oven for 22-25 minutes, turning pan half way through. If you want a darker streusel, place the baked streusel sheet 5" under the broiler for 2-3 minutes. Let cool completely on the baking sheet.
- ICE CREAM BASE - Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.
- Scald the heavy cream in a pot, then gradually beat it into the egg mixture, starting with just a 1/4 at a time. If you add in too much too soon in will scramble your eggs. Work slowly.
- Place the bowl over a water bath or double boiler. Continue to heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 170°F.)
- Immediately stir in the cold milk to stop the cooking. Add the vanilla and stir well.
- Chill the mixture for at least 12 hours. Combine pumpkin, brown sugar, cinnamon and rum, if using, in a small bowl. Stir into ice cream base until fully combined.
- Freeze in an ice cream maker according to the manufacturer's directions. (TIP: place your ice cream storage container in the freezer before filling with your churned ice cream)
- Remove ice cream and place it into your chilled storage container and freeze for 1 - 1 1/2 hours. Break the streusel sheet into chunks, leaving some larger "sheets" for garnish if desired.
- Once the pumpkin ice cream has set up to "soft serve" consistency, stir in 1 cup of the streusel chunks. Freeze for at least 6-8 hours before serving.
- Serve in scoops, garnished with "sheets" of the streusel topping.
Serving Size 1
Amount Per Serving
Calories 391Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 170mgSodium 114mgCarbohydrates 36gFiber 1gSugar 32gProtein 7g
Calorie and fat counts will vary with portion size.