Despite my love for both pumpkin and coffee, Pumpkin Spice Lattes have never really appealed to me. I finally tried one this year and was totally underwhelmed by the lack of spices and overpowering sweetness. I love the idea of a combining pumpkin and coffee though and Pumpkin Spice Latte Ice Cream is something I can totally get behind. And, unlike many of the pumpkin flavored products on the market, this one actually includes real pumpkin!
As with most of my favorite ice creams, this recipe uses an egg custard base to get the rich and creamy texture. The coffee flavor comes from steeping the milk and cream with whole coffee beans and the optional addition of some espresso powder for a stronger taste. The type of beans you use will definitely influence the taste of the final product, I used coffee beans with a caramel note and they were great with the pumpkin and spices.
Head over to Organic Valley’s blog Rootstock for the recipe!