Today’s recipe comes from Jenni Field, founder of Pastry Chef Online, where home cooks and bakers can learn techniques, gain confidence, and discover inspiring recipes. A former special-education teacher turned professional pastry chef, Jenni blends teaching and pastry work to help people become more fearless in the kitchen, sharing practical tips, warm humor, and beautiful recipes.
Jenni generously shared a seasonal no-churn favorite: Pumpkin Cardamom-Orange Ice Cream, paired with a special Maple Chocolate Sauce created especially for Chocolate Monday. If you enjoy her approach—clear instruction, fearless baking, and gorgeous photography—consider visiting Pastry Chef Online to subscribe for resources like her free eBook, “How to Be Fearless in the Kitchen.” Her recipes are full of flavor and approachable technique, and her photos are sure to make your mouth water.
… Take it away, Jenni!
I’m delighted to join Jane for Chocolate Monday. I made pumpkin ice cream and a maple chocolate sauce to celebrate the season.
I usually resist pumpkin until fall officially begins, but on September 22 I gave in and made no-churn pumpkin ice cream. Instead of the usual pumpkin spice mix, I followed Dorie Greenspan’s lead and used cardamom. Cardamom and orange are a lovely match—the citrus brightens the pumpkin and keeps the flavor lively even on warm early-fall days.
I’m a big fan of no-churn ice cream: it’s simple to make, stays creamy for days, and avoids the iciness that sometimes plagues homemade churned ice cream. The texture remains consistently rich, which is one of the best parts of this method.
To tie the ice cream into Chocolate Monday, I made a maple chocolate syrup inspired by Alton Brown’s cocoa syrup—a fall-forward version of classic chocolate syrup with maple notes. Together the maple, chocolate, pumpkin, cardamom, and orange create a balanced, layered dessert that works equally well as an elegant finish to dinner or a comforting bowl to enjoy while bingeing a favorite show.
I hope you enjoy this ice cream and sauce. Jane, thank you for inviting me to share these treats with your readers.
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This flavor combination is a true fall treat—Jenni has created another winner. Thank you for sharing!
Note from the blog author: While I’m caring for my husband after his stroke, friends have kindly contributed posts. Thank you for your patience with sporadic posting, and enjoy discovering these talented recipe writers.
- 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 sweetness preference
- 2-1/2 oz cocoa powder, sifted
- 1/4 teaspoon fine sea salt
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon maple extract (optional)
- Prepare the Ice Cream: Whip the heavy cream until thick. Add the sweetened condensed milk, vanilla, salt, cardamom, and orange oil or zest, and continue whipping until the mixture holds soft peaks and the whisk leaves visible tracks—similar to thick cake batter or melted ice cream. A stand mixer speeds this step; a hand mixer works as well.
- Fold the pumpkin into the whipped mixture by hand until evenly combined. Transfer to a freezer-safe container, press plastic wrap against the surface to prevent ice crystals, and freeze until firm, at least 4–6 hours.
- Make the Maple Chocolate Sauce: In a medium heavy-bottomed saucepan, combine the water, maple syrup, granulated sugar, cocoa powder, and salt. Whisk over medium heat until well combined and bring to a boil.
- Reduce to a low boil and cook for about 5 minutes, stirring occasionally, to develop flavor and thicken the syrup slightly.
- Strain the sauce into a bowl to remove any lumps, then whisk in the vanilla and optional maple extract. Cool to room temperature, then refrigerate any extra sauce.
- To Serve: Let the ice cream temper in the refrigerator for about 20 minutes to soften slightly before scooping. Drizzle with 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 recipes and tutorials at Pastry Chef Online and subscribe so you don’t miss new posts and resources. Her clear instructions and approachable methods make it easy to recreate these treats at home.
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