This Pumpkin Dulce de Leche Ice Cream is a luscious dessert for people that can’t imagine their life without ice cream all year round!
This is Deceiving, Deceiving World
Disclosure: I’m that guy. Well, I certainly won’t be eating ice cream outside when it’s minus 29,5. Not that I’m afraid cold temperature. I just prefer having my ice cream at home, reading a book or watching Netflix.
Also, I will likely not into making ice cream during fall and winter very often. I’m okay with ice cream from the store. But there are some seasonal flavors which are worth making even while it’s cold outside. Like this Pumpkin Dulce de Leche Ice Cream.
But there’s a thing. These names are often so deceiving. I’ve mentioned many times my concerns about a coffee cake which normally doesn’t have any coffee inside. Or there’s a tea cake (Russian version) which doesn’t get any tea either.
Pumpkin spiced latte which doesn’t have any pumpkin. Okay, I agree on having two different names for a latte, Pumpkin Latte with real pumpkin and Pumpkin Spiced Latte which only has the mix if spices. That would be honest!
Apple Pie and Co.
Or let’s say an Apple Pie. You can find a lot of things proudly keeping this name. Once I bought a scoop of Apple Pie Ice Cream even though I don’t normally like cookies or biscuits in my ice cream (Yes, I assume that ice cream would have some dough. Yes, I was naive).
So that ice cream didn’t have any dough. But you know what? It didn’t have any apple flavor either! It was just spiced with cinnamon, cloves, cardamom, and other spices you would probably put in an apple pie.
Seriously? Apple Pie Ice Cream with no apple flavor? That’s cheating!
Well, I believe, there was some apple flavor, but it was extremely subtle. Doesn’t count.
Pumpkin Dulce de Leche Ice Cream
But you can be sure it’s not a rip off here. This Pumpkin Dulce de Leche Ice Cream does have pumpkin (I’m not embarrassed about using a canned pumpkin puree through). It does have real dulce de leche. It does have some other good things like brandy or nuts.
Talking about brandy. This ice cream might sound like overloaded with heavy ingredients (heavy cream, cream cheese). I did this on purpose cause I was going to add a good splash of brandy, and you know that alcohol makes ice cream soft and prevents it from getting hard. Of course, you can add just a few drops of brandy and use less of heavy cream or you can do like me and add a decent amount of alcohol. Or even more. If it doesn’t get frozen, that would be a fancy boozy shake:)
And lastly. Remember, when I showed the recipe for those cute rustic Pumpkin Mini Cakes I mentioned I had used leftovers of the biscuit in a nice way. Guess what? Yes, I added a little, and I even liked it!
I can say you, my friends. This Pumpkin Dulce de Leche Ice Cream is a seriously luscious seasonal treat. No kidding. No cheating. Only real things.
Do you eat ice cream in winter? Have you ever been tried ice cream which tasted much better in your dreams than in reality?
- 2 cups heavy cream
- 1 cup 10% cream
- 1 cup pumpkin puree
- 2/3 cup dulce de leche
- 1/2 cup cream cheese
- 4 tablespoons golden or brown sugar
- good pinch of salt
- 2 tablespoons pumpkin spice (or to taste)
- 1,5 teaspoons cardamom
- 2 teaspoons vanilla extract
- 1 cup chopped roasted pecans
- 1/2 cup pumpkin biscuit crumbs (optional)
- 3-4 tablespoons brandy (or whiskey)
- Combine the cream. cream cheese, pumpkin pure, dulce de leche, sugar, salt, and vanilla extract. Slightly beat with a whisk until incorporated. Add the spices to taste.
- Place the mixture into the ice cream maker and process as recommended in the manual, about 27-30 minutes.
- When the ice cream is almost ready (few minutes before), stir in the pecans, biscuits, and brandy.
- Transfer the ice cream in a plastic container and put in the fridge for a few hours or desired firmness.