Comments on: Pumpkin Pie Ice Cream

By: Charmian Christie

Charmian Christie — Tue, 26 Jan 2010 17:10:45 +0000

Love the ginger idea. Crushed ginger cookies would do, too. Much better than pie crust.

Baskin Robbins had Baklava ice cream? Whoa. I though I’d heard them all. This is a new one to me! Must add this to my list of potential ice cream flavours for next summer.

By: Frimmy

Frimmy — Mon, 25 Jan 2010 23:27:18 +0000

I think this ice cream sounds perfect! If you missed the crust you could always stir in a few gingerbread nuggets for texture. I lived on Baskin Robbins Baklava ice cream while they had it. I didn’t miss the classic square form at all!

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Thu, 24 Dec 2009 04:28:51 +0000

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By: Charmian Christie

Charmian Christie — Mon, 09 Nov 2009 13:33:51 +0000

Thanks so much for taking the time to A) make my ice cream and B) let me know how it worked. I’m so glad you tried it with the maple syrup. Pumpkin pie with whipped cream and maple syrup is called “Mennonite Style” and is one of my favourites.

By: rayna

rayna — Mon, 09 Nov 2009 03:18:43 +0000

I just made your pumpkin ice cream tonite, looking for a seasonal treat…just in the mood for something pumpkin-y! This was so easy, I will definitely make it again. The maple syrup adds a wonderful autumn sweetness.

By: Charmian Christie

Charmian Christie — Wed, 04 Nov 2009 18:47:46 +0000

I’d never heard of pumpkin ice cream before, and thought I’d made up a new flavour. Seems I just don’t hang around the right locations.

Once I started researching, I was also shocked to learn most recipes for a pumpkin version involve doctoring store bought vanilla ice cream. Glad you get the real thing at your regional fair.

By: Kerry Dexter

Kerry Dexter — Wed, 04 Nov 2009 18:11:42 +0000

there’s a group that sells pumpkin frozen yogurt at the regional fair near here every year. while you might not at first think the tang of yogurt would work with the pumpkin and spices, actually it’s great.

By: Charmian Christie

Charmian Christie — Sun, 01 Nov 2009 16:04:48 +0000

Emily, most of my ice cream recipes are Philadelphia style and don’t call for eggs. I’m a bit lazy and found the slight difference the eggs make to the texture made didn’t warrant the extra time.

Now that I make my own ice cream I rarely buy store brand ice cream any more. I also love playing with the flavours. When’s the last time you saw ginger ice cream at Sobeys? Never.

By: Emily

Emily — Sun, 01 Nov 2009 15:40:34 +0000

So glad you have a no egg version of this ice cream!!! Can’t wait to try it. I just bought an ice cream maker this summer and have used it a ton!

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Sun, 01 Nov 2009 15:39:48 +0000

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