Today’s amazing recipe is from the one and only Jenni Field, the creator of Pastry Chef Online, a place where everyone can learn and hone their culinary skills. A one-time special-education teacher and professional pastry chef, Jenni now spends her days combining her two passions, teaching online, helping people become truly fearless in the kitchen, with lots of laughter, tips on how to become a better baker, and the most amazing recipes.
Jenni was kind enough to share her latest no-churn recipe with us, Pumpkin Cardamom-Orange Ice Cream with us and because it is Chocolate Monday, she created a special Maple Chocolate Sauce just for us! Be sure you pop over to her website and subscribe … you will get a Free eBook called, “How to Be Fearless in the Kitchen” with invaluable information to help everyone become better bakers and cooks! And just wait till you see all of her recipes – combined with her extraordinary photography, you’d better have a napkin close by because you are going to be drooling!! 🙂
… Take it away Jenni!
I am so thrilled to be helping my friend Jane out with Chocolate Monday this week! Thanks for having me, Jane! I made you some ice cream and chocolate sauce.
I am one of those folks who resist the call of pumpkin until it is actually fall according to the calendar. So on September 22, the first day of fall, I caved to my pumpkiny cravings and made no-churn pumpkin ice cream. Rather than sticking with the traditional “pumpkin spices,” I took a cue from Dorie Greenspan’s seasoning from her pumpkin whoopie pies: cardamom. And what goes better with cardamom than orange? Well, not much. Plus, I love how a touch of citrus can brighten up autumnal pumpkin and allow me to enjoy it even on the still-warm early fall days in North Carolina.
I am a rabid convert to the no-churn ice cream movement. So easy to make, and creamy and delicious. My favorite characteristic is that the no-churn keeps its gorgeous texture for days and days without getting icy, and I’ve never met a homemade traditional ice cream that can do that.
To bring my pumpkiny goodness into the realm of Chocolate Monday, I made a simple but tasty fall-inspired maple chocolate syrup. Loosely based on Alton Brown’s homemade cocoa syrup, it’s basically the autumnal version of Hershey’s syrup. Between the maple, chocolate, pumpkin and citrus notes, the ice cream and sauce are complex enough to make a lovely ending to a fancy dinner, but they’d be just as at home in a big old bowl for you to shovel into your mouth as you are bingeing Netflix. As a matter of fact, that’s my plan for some of it this evening!
I hope you enjoy the ice cream and sauce, and Jane, thank you for letting me hang out at your place today and make treats for you and your readers!
I mean, seriously? Could there be a better sweet treat for the fall? This is epic! Jenni, you created another masterpiece. Thank you so much for sharing this with all of us!
While I am taking care of my husband after his stroke, some of my friends have generously offered to help me out with the blog. Thanks for understanding my sporadic posting and have fun discovering these incredibly talented food writers and recipe developers. Enjoy!
- Pumpkin Cardamom-Orange Ice Cream
- 1 pint heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground cardamom (or 1/4 teaspoon pre-ground)
- 3 to 4 drops orange oil or finely grated zest of 1/2 orange
- 3/4 cup canned pumpkin (not pie filling)
- Chocolate Maple Sauce
- 1/2 cup water
- 1/2 cup maple syrup, preferably Grade B
- 2/3 to 1 cup granulated sugar, depending on how sweet you like things
- 2-1/2 oz cocoa powder, sifted (I used Hershey's)
- 1/4 teaspoon fine sea salt
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon maple extract (optional but nice)
- Prepare the Ice Cream: Whip the cream, sweetened condensed milk, vanilla, salt, cardamom, and orange oil or zest together until thickened and whisk leaves tracks. You're looking for the consistency of boxed cake mix batter or thick melted ice cream. A stand mixer makes quick work of this; a hand mixer will take longer.
- Thoroughly whisk in pumpkin by hand. Pour into a freezer-safe container, and press plastic wrap on the surface of the ice cream. Freeze until firm, at least 4 to 6 hours.
- Make the Maple Chocolate Sauce: In a medium, heavy-bottomed saucepan, combine water, maple syrup, sugar, cocoa powder and salt. Bring to a boil over medium heat, whisking constantly.
- Adjust the heat to keep the syrup at a low boil. Allow to boil for 5 minutes, stirring occasionally.
- Strain into a bowl and whisk in extracts. Cool to room temperature. Store extra in the refrigerator.
- To Serve: Allow to temper (warm slightly) in the refrigerator for 20 minutes before scooping and serving. Drizzle with a little of the Maple Chocolate Sauce and enjoy!
- Yield: About 2 quarts ice cream and 1-1/2 cups chocolate sauce
To learn more about Jenni, follow her food adventures and discover her delicious recipes, make sure you visit Pastry Chef Online and subscribe so you don’t miss any postings! Keep in touch with Jenni on Social Media: Pinterest | Facebook | Instagram | Twitter | Google+
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