PUMPKIN PIE ICE-CREAM... Gluten Free + Low FODMAP

With all of the pumpkin puréeing and pie filling making, the leftover pumpkin in my refrigerator was nagging at me. While most dog owners would have an immediate and obvious use for purée pumpkin, my Petey Pie is a strict fat and proteinarian. He refuses all vegetables unless they are in his mama's baking. A few years ago I was recovering from a SIBO relapse and needed to avoid lactose for several months. The restriction had me itching to make more ice-cream. Et voilà! Pumpkin pie ice-cream was born and OMGeeeee, it's a keeper! 

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS
2 cups heavy cream
1 cup whole or 2% milk
3/4 cup sugar [sucrose or dextrose]
1/4 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Pinch - 1/4 teaspoon of salt [kosher or sea salt]
1/2 - 1 cup pumpkin purée
1 1/2 teaspoon pure vanilla extract
1 tablespoon brandy

SWIRL-IN SUGGESTION - COOKIE CRUST CRUMBLE

2.5 oz suitably flavored [FODMAP friendly/gluten free] cookies (e.g. molasses, ginger, gingerbread) 
1 tablespoon dextrose or sucrose
2 oz butter
Pinch or so of salt

EQUIPMENT
Rubber spatula
Small mixing bowl
Balloon whisk
Misc. measuring cups & spoons
Superfine grater
Ice-cream maker

FOR COOKIE CRUST CRUMBLE
Small pot
Food processor
Baking sheet or pan
Silicone mat or parchment paper
Wire rack

DIRECTIONS
PREPARE OPTIONAL SWIRL-IN
Preheat oven to 350℉. 
Gently melt butter in small pot on stovetop. Set aside.
Take cookies and pulse in food processor until all cookies have turned to crumbs. If using a dry cookie like graham crackers, you can crush with the base of a small pot. Add dextrose or sucrose and whisk to blend. Add melted butter and blend. Mix in salt a little at a time to taste.
Scoop crumb mixture onto baking sheet or pan lined with silicone mat or parchment paper. Using fingers and/or base of cup press cookie crumb mixture into a flat, even layer. Bake for 5-10 minutes.
Remove from heat and use silicone mat or parchment paper to lift and transfer to a wire rack and allow to cool.

PREPARE ICE-CREAM
In a small bowl, add sugar, brown sugar, cinnamon, ground ginger, cloves, and nutmeg. Whisk to combine so that spices are evenly distributed. This will also help the spices to combine with the cream. 
In a medium saucepan over medium heat, combine 1 cup of heavy cream, the sugar and spice mixture, and salt. Stir until the sugar is dissolved. Add pumpkin and whisk until all lumps have disappeared.
Remove from heat. Add the remaining 1 cup of heavy cream, 1 cup whole milk, the pure vanilla extract, and the brandy. Stir until combined.
Cover the mixture and chill thoroughly in the refrigerator. Once chilled, follow the manufacturer's instructions for your ice-cream maker to freeze and churn the ice-cream mixture. 
Once the machine has finished churning, add a layer of ice-cream to your container of choice. Crumble some of the cooled cookie crust mixture or other swirl-in choice onto this layer of ice-cream. Continue to layer and swirl until all of the ice-cream is in the container. Freeze until ice-cream has reached desired consistency.

{For instructions on how to make homemade pumpkin purée, see Posh Belly Kitchen's Homemade Pumpkin or Squash Purée recipe here: https://www.facebook.com/1412500442374720/photos/a.1515709842053779.1073741828.1412500442374720/1669909329967162/?type=3&theater}

TIPS FOR THE POSH BELLY

GLUTEN: If making the cookie crust swirl-in, select gluten free cookies. Make homemade pumpkin puree or check packaging to ensure that brand selected is gluten free. Spices might be cross-contaminated so be sure to select a brand that is marked gluten free.

FODMAPs | FRUCTOSE MALABSORPTION: If making the cookie crust swirl-in, select FODMAP friendly cookies. Fresh pie pumpkins have not been tested. Canned pumpkin was tested as FODMAP safe in 1/4 cup serves and moderate in 1/2 cup serves. That said, the pumpkins used for canned pumpkin may vary so reactions may vary. The good news is that kabocha squash has been rated low FODMAP and makes wonderful pumpkin pie flavoring. Brown sugar is considered by some to be suspect for those with Fructose Malabsorption due to the molasses content, however it is generally considered to be FODMAP friendly in appropriate serving sizes. Sucrose is FODMAP safe, however some people with Fructose Malabsorption prefer to limit sucrose intake and/or use the substitution of dextrose to help with the digestion of free fructose. Use lactose free (see below) cream and milk to be FODMAP friendly.

SIBO | CEDARS-SINAI LOW FERMENTATION DIET: When following a low fermentation diet for SIBO, it is advisable to avoid lactose even if one does not react. Lactase drops can be used according to packaging instructions to create lactose free cream or milk if none is commercially available. Add drops at least 24 hours in advance of using in recipe.