Pumpkin, pumpkin, pumpkin! I just can’t get enough pumpkin!
Who says just because summer is over that we need to put away our ice cream makers? Well, if anyone says that, then I say they are nuts! Ice cream is great all year round and there are some especially wonderful flavors to try during the holidays. YEAH! I can’t wait!
Even though I have a few other pumpkin recipes that I am going to be making this week, when I saw this recipe I just HAD to try it right away, and I am so glad that I did! This ice cream is so creamy and smooth and it is filled with lots of cinnamon, ginger and nutmeg that accompany the pumpkin so well. I love a pumpkin spice frappaccino on a warm fall day, but the flavors in this creamy ice cream blow the frappaccino right out of the water. This ice cream is fantastic and I highly recommend that you make it soon! Then grab a bowl and a spoon and snuggle up under a cozy blanket and enjoy this super tasty ice cream.
Yield: 1 quart
5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree
In a small bowl, whisk the egg yolks: set aside.
Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble. Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water. Set a mesh strainer on top.
Gradually add half of the milk mixture into the egg yolks, whisking constantly. Turn the heat to low and scrape the yolks back in to the saucepan. Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).
Working quickly, pour mixture through the strainer and into the bowl with the ice bath. Stir in the brown sugar until dissolved and cooled. Chill thoroughly in the fridge, preferably overnight.
Once chilled, add the vanilla and pumpkin puree. Whisk until incorporated, then press through a fine-mesh strainer. Freeze in your ice cream maker according to manufacturer’s instructions. Freeze for at least one hour before serving.
Adapted From: Pennies on a Platter, and David Lebovitz
