Monday, October 24, 2022

Practical(ly) Magic Pumpkin Ice Cream #sponsored

Creamy, smooth and flavorful this Pumpkin Ice Cream is the perfect fall treat.  I was inspired to make this after reading the novel and watching the film Practical Magic.  

Pumpkin Ice Cream
I was listening to the novel Practical Magic during my daily walks.  I chose to listen to this after some discussion in our Lit Happens Book Club about what we should read for the month of October.  There was a list of Halloween themed reads and this one sounded interesting.

The host for this month, Cam of Culinary Adventures with Camilla, ended up choosing the classic novel Rebecca by Daphne du Maurier.  I ordered up a copy from the library and I am reading that currently so stay tuned for the review of this classsic that I have never read before.

Fall colors

Back to Practical Magic, I was able to rent this free from Hoopla, an app provided by my library.  I enjoy listening to books as I walk so I thought this was perfect for the season as I enjoyed the Fall Colors and the crisp Fall air.

Practical Magic

Practical Magic is the story of the Owen's women, a family of Witches and the trials and tribulations that come with it.  Sally Owens and her sister, Gillian, are orphaned and sent to live with "The Aunts". There they learn that they come from a long line of witches and discover the powers that lie within them.  

Sally has children of her own and moves from The Aunts in order to raise them as a "normal family" after her husband dies due to a curse on the Owen's women that makes loving tragic.  

The novel spends a lot of time delving into the lives of the children as well as the aunts and previous ancestors.  The eldest daughter, Antonia, works in an ice cream parlor.

Practical Magic Film cover

Then, as I was looking for something to watch on tv and searching Halloween films, I discovered that Practical Magic was made into a film in 1998 starring Sandra Bullock as Sally and Nicole Kidman as Gillian.

My regular readers know that I live under a rock so....No, I had no idea that this film existed until now.  The film version includes the aunts, played by Stockard Channing and Dianne Wiest, in a much larger role than the novel.  It deals less with ancestory and less with the children who are rarely seen in the film.  In the film version, Gillian works at the Soda Fountain/Drug Store.

Birthday Celebration

In between my walks, and reading, and listening and watching, I was also preparing for my eldest daughter's birthday and blogging in an event celebrating the fact that October is National Cookbook Month.

In that event, one of the participants, Inger of Art of Natural Living shared a recipe for Pumpkin Ice Cream, Jeni Style.   This recipe caught my eye for many reasons.  First, I love Pumpkin anything.  

Cake and Ice cream

Second, I was making a Pumpkin Mocha Swirl cake for Amy and thought the ice cream would be perfect with it.  

Lastly, I had gotten a sponsor gift of Pumpkin Pie Spice from Selafina and knew it would be perfect in this ice cream.  You can learn more about Selefina Spices and their sponsorship in this post for Pumpkin Dip.  

Pumpkin Ice Cream pin

This ice cream came out perfectly, as promised by Inger.  She found this recipe in a book called Jeni's Splendid Ice Creams at Home and said that all of the ice creams from this cookbook have turned out well. I will check the library for it when I return Rebecca during a walk.

In a twist for me, I enjoyed the film more than the novel.  I did enjoy both of them but the film was more light-hearted and carefree than the book.  Whether you like the book more or the film more I can almost guarantee that if you are a pumpkin lover you are going to be bewitched by this ice cream.

I am sharing this post over at Foodies Read and also Movies and Munchies.  Stop by and find out what others are reading and wathcing this month.

Desserts, Ice Cream, Pumpkin, Fall,
Yield: 8 servings
Author: Wendy Klik
Pumpkin Ice Cream

Pumpkin Ice Cream

Creamy, smooth and flavorful this Pumpkin Ice Cream is the perfect fall treat


  • 2 T. cornstarch
  • 1 1/4 c. milk, divided
  • 2 oz. cream cheese, room temperature
  • 3/4 c. pumpkin puree
  • 1/3 c. brown sugar
  • 2 T. light corn syrup, divided
  • 2 t. pumpkin pie spice
  • pinch of salt
  • 1 1/4 c. light cream
  • 1/3 c. sugar


  1. Mix together the cornstarch and 1/4 cup of the milk in a small bowl. Set aside
  2. Combine the pumpkin, brown sugar, 1 Tablespoon of the corn syrup and the pumpkin pie spice in a saucepan over med high heat. Cook and stir until sugar dissolves and mixture comes to a slow boil. Remove from heat and set aside.
  3. Combine the remaining 1 cup of milk with the salt, light cream, sugar and remaining 1 Tablespoon of corn syrup in a large pan. Bring to a boil over med high heat and cook, stirring constantly, for about 4 minutes.
  4. Stir in the cornstarch and pumpkin puree. Cook, stirring, for another minute or two, until thickened
  5. Whisk in the cream cheese, a little at a time, until smooth. Pour into a bowl and place in the freezer for two hours, stirring every 15 minutes, until completely chilled. (Alternately, you can chill in the refrigerator overnight)
  6. Freeze according to your ice cream maker's directions.


Adapted from a recipe found at Art of Natural Living

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