Pumpkin Spice Milkshake
I like the sweet things in life. Even though I’m primarily a savory boiiiii, I do find sweets, well.. Sweet! So this shake was right up my alley, especially since it combined both a hearty and robust pumpkin and a quart of ice cream. Don’t tell my mom about that last part, she’s already warned me about how prone I am to diabetes. ANYWAY. Enjoy this sweet treat from me - the best part is absolutely the homemade marshmallow and if you always wanted to make one yourself but was too afraid it would get everywhere? It will - but it’s really easy and it’s a fun treat you can make anytime! Enjoy, and Happy Halloweeeeen!
Yours, RJ.
Pumpkin Spice Milkshake
For the Marshmallow
Adapted from NYT Cooking
3 enveloped unflavored gelatin
1 1/2 cups sugar
1/2 cup corn syrup
1/4 teaspoon salt
1 tbsp. vanilla extract
6 drops orange food coloring
1/2 cup powdered sugar
For the Milkshake
4 cups vanilla ice cream, let sit at room temp for 30 mins.
1/2 can canned pumpkin
1 tbsp. pumpkin pie spice
Whipped cream of choice for topping
Sprinkles!
Let the gelatin and 1/2 cup of cold water combine in your stand mixer bowl
Grease an 8 x 8 pan to prepare
In a pot, slowly boil the sugar, corn syrup, and salt with 1/2 cup cold water. Use a candy thermometer and stir until syrup boils to 240 degrees fahrenheit
Once it reaches the temperature, set your stand mixer on low and slowly pour the syrup until everything is incorporated, and add vanilla extract
Set on high and let the mixture mix until it is white and opaque
Once white, add drops of food coloring
Turn off mixer and pour mixture into greased pan. Let this set 4 hours in room temperature or 2 hours in the fridge
Once set, take off from pan into a surfaced covered in powdered sugar
Cut out as squares or as Mickey shapes, and sift powdered sugar to coat completely and not stick
In a blender, mix pumpkin, ice cream, and spice until desired consistency
Pour into glasses, top with whipped cream, marshmallow, and sprinkles!
