I feel like this may be the most New Englandy......yeah...it's a word now......flavor I have ever created. When I say the name it's always with the accent of the Pepperidge Farm man.
SIDE NOTE: I also like to use the accent when I say, "Storm's a brewin'......." after surveying a threatening sky.
DOUBLE SIDENOTE: I like to wear my hand crafted pheasant hunter sweater whilst doing THAT. Found this baby at a Goodwill if you can believe it.
Truth be told I'm 90 years old on the inside. Ask any of my friends. I'm sleeping while you party and I party while you sleep. And by party I mean play Mario Kart (where I obviously stay in the left lane with my blinker on the whole time....) and make gallons and gallons of ice cream. But everyone knows that old people know what's truly delicious. That's why there's a jar of Werther's Originals in my kitchen.
MAPLE WHISKEY PUMPKIN PIE ICE CREAM
Things To Harvest:
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- vanilla bean, halved and scraped
- a medium to large sized bowl with 4 egg yolks, beaten
- one small sugar pumpkin
- a reality check....do you think we are really going to cut, cook, and puree a pumpkin when there are perfectly good cans of pumpkin in the world?! NAH. Trust me. Do it once. You will never bother again. Bonus.....it tastes EXACTLY THE SAME.....whoa sorry.....seems there's some residual Thanksgiving 2001 pie resentment there.....moving on....
- a can of pumpkin - sigh of relief, included
- 1/2-3/4 cup of pure maple syrup - the better quality the syrup, the less you will need. If you were not personally offended by the price of your syrup, I would lean towards 3/4 cup. If you had to take out a small personal loan to ensure the best tasting waffles, then by all means, use the 1/2 cup.
- 3/4 cup of whiskey AND 1/4 cup of Hot Damn or cinnamon schnapps - cooked down to 2/3 of a cup total and then chilled until cold. Yum takes work, people.
- frozen pie crust, baked off and broken into pieces, about 1/2 cup
- cool whip - why not? you've already baked a pie crust for this
The first rule of Custard Club is you do not talk about Custard Club....but the second, third, and fourth are:
- GET IT TOGETHER......no seriously. Making a custard is a bit involved and if you have everything near you, life will be way less complicated. Before you start, Get a big bowl. Put ice in it. Get another bowl and put it in the ice bowl. Like it's taking a little icy bath. Awww. Cute.
- ALSO....Get a fine mesh strainer and put it over the empty bowl. This will catch any mistakes that may happen when you introduce the eggs into the hot cream. It'll also catch any vanilla bean shrapnel we might not want in our smooth and creamy ice cream. (It's also a FANTASTIC mask in an impromptu kitchen fencing match. Tested and approved.)
- A WHISK and A LADLE....will also be used. You should probably grab a SPATULA for good measure. You know what? Grab two! Let's get real Food Network with it, shall we?
As always you can do the custard the day before but make sure you do it at least 6 hours before it goes into the machine.
- Put your maple syrup, milk, vanilla bean and cream all in a pot and slowly start to bring it up to where it's steaming. Not boiling. The whole time you are whisking. Whisk, whisk, whisk. Add in pumpkin puree. This will be thicker than the last time. But hey....so am I.
- Once the creamy is all steamy (trademark pending).......ladle some into your egg bowl and whisk THAT as you do it. We are warming up the eggs with a little cream before throwing them in the pot. Otherwise we're going to get Pumpkin Scrambled Egg ice cream. Something surely more trick than treat. Now pour that mixture back into the pot and whisk, whisk, whisk it into the cream. Keep it from boiling.
- It's going to be too thick already to test it with the normal spatula test, So just make sure it's nice and steamy before you pull it off. You can also skip the mesh strainer part of this. It's so thick it won't all make it through the strainer. Not even with swishing it all around with a spoon works...then it's just a big old mess.........I fail so you can learn.
- You now have 6 hours to play Mario Kart. If you can't master Rainbow Road by then......you're probably me. I can not stay on that race track to save my LIFE. (I should just go back to Resident Evil 4. Poor Ashley just can't stay UNkidnapped....which is also a newly self-declared word.) As we all know the colder the custard gets, the thicker and richer it gets.
- Mix that icy cold whiskey/cinnamon schnapps into your maple pumpkin custard thouroughly and start your engines! Turn that magic machine on and pour in your concoction. Set a timer for 9 minutes. Watch this video 3 times.
- Thank me for your new favorite song about Halloween and for your new found respect for 1986 video transitions.
- Scrape out the mixture into an airtight freezable container. Place plastic wrap on top of the ice cream's surface. It's really just a great trick for any sauce or cream. Keeps the air out. In this case, it stops freezer burn. Put the lid on and stick in the freezer for at least 4 hours to set up.
Unless it never makes it past the semi frozen state or your mouth.
- Tell your husband that batch "didn't work out". Pretend you didn't eat your weight in whiskey maple pie ice cream.
- Make big elliptical "plans" for the morning. (Key word: "plans')
Makes enough for 3-4 people, technically.
Makes enough for 2 people, realistically.
Makes enough for me, more than likely.