Pumpkin Ice Cream with a Gingersnap Honey Swirl

I admit I haven't used my "overly stylish" Cuisinart Ice Cream Maker as much as I expected.

However, I am always trying to perfect what I consider my healthy, real food alternatives to treats that would otherwise be considered junk food. I only do grass fed dairy, and along with other quality ingredients, even ice cream can be made a healthy/delicious "innocent pleasure".

This Pumpkin Ice Cream with  the Gingersnap Swirl was a recipe I absolutely had to try.

Pumpkin Ice Cream

 

(I TOTALLY AVOID COMMERCIAL DAIRY)

1 cup heavy cream from grass fed cows Natural By Nature Heavy Cream
1 cup whole milk from grass fed cows, such as Natural By Nature Grass Fed Milk
1/4 cup cream cheese from grass fed cows

1/2 cup organic brown sugar (since I take in almost no sugar in a year I just concede the point on this)
2 tablespoons
Manuka Honey (Manuka is simply the best and healthiest honey, list of fake honeys)
4 egg yolks from pasture raised eggs, whisked (I AVOID COMMERCIAL EGGS)
1 cup organic pumpkin puree

1 teaspoon Ceylon Cinnamon (not common Cassia Cinnamon, which is not the real deal, learn more)
1/4 teaspoon organic nutmeg
1/4 teaspoon  organic cloves
1/4 teaspoon unsulphured organic ground ginger


To make the Gingersnap Honey Swirl

I don't drink much alcohol, but I found my non-alcoholic version of this was no were near as interesting and "zesty" as the alcoholic version

 

1/4 cup Snap liqueur (or other favorite liqueur)

1/4 cup Manuka Honey (Manuka is simply the best and healthiest honey, list of fake honeys here)

2 tablespoons Ultimate Sweetener Birch Tree Xylitol
(original recipe called for sugar, this is the only sweetener I trust, has great "near sugar" taste. I don't use stevia because I don't like the taste and many stevia have GMO maltodextrin)

pinch of Pink Himalayan Salt (AVOID COMMON TABLE SALT UNDER ALL CIRCUMSTANCES!!!!)

Directions

First, prepare the ice cream. Heat the milk, cream, cream cheese, sweetener, and honey in a small, thick-bottomed pot over low heat, stirring constantly.

Once the mixture is hot, but not boiling, remove it pot from heat and slowly whisk half the cream mixture into the egg yolks in a large bowl until smooth, adding the cream in a small, steady stream. Then add the egg yolk mixture back into the cream mixture in the pot and whisk until combined.

Now you can prepare the swirl. Mix together all ingredients in a small pot over medium heat. Bring mixture to a boil and reduce heat to low.

Allow to simmer for 30 minutes, then remove from heat and allow to cool to room temperature. Cover and refrigerate for at least 2 hours until it becomes a very thick syrup.

Once the ice cream mixture has chilled long enough, prepare the ice cream according to the manufacturer's directions on your ice cream maker.
 
Allow the ice cream to churn until it appears thick and taffy-like (I have the Cuisinart ice cream machine and it usually takes about 20 minutes of churning to get to this point).
 

Add the thick syrup, trying to add it in streams rather than thick blobs, if possible. Give it about 10-20 seconds to churn the ribbons of thick syrup in and then shut the machine off.

Scoop the mixture into an air-tight and freezer-safe container and immediately seal it and place it in the freezer. Allow to freeze for at least 4 hours before serving.

 

recipe and photos courtesy of the Adventures In Cooking Blogspot

~stay healthy~

 

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