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Pumpkin Ice Cream by

Ingredients

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp vanilla extract
1 1/2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
Pinch of nutmeg

Instructions

1. Preheat the oven to 375 degrees fahrenheit.

2. Cut the pumpkin into quarters. Scoop out the seeds and place them in a metal pot. Cover with a lid and place in the oven for about 60 minutes or until soft.

3. Remove pumpkin from pot and let cool. Scrape the flesh from the skin and place into food processor, puree the pumpkin.

4. In a bowl, fold 1 cup of pumpkin puree and the vanilla. Cover and place in refrigerator

5. In a heavy saucepan, combine 1 1/2 cups of the heavy cream and 1/2 cup of the brown sugar over medium heat. Cook until bubbles show on the edges.

6. In a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar has fully incorporated.

7. Gradually whisk half of the cream mixture into the egg mixture until smooth. Pour the egg mixture back into the saucepan and cook over medium heat. Stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and leave a clear trail when a finger is drawn through it.

8. Strain the custard through a fine-mesh sieve into a bowl.

9. Place the bowl in a larger bowl that has been partially filled with ice water and stir until the custard is cool. Whisk the pumpkin mixture into the custard and cover the bowl with a plastic wrap, pressing it directly onto the surface to prevent a skin from forming on top of the custard. Refrigerate until chilled (roughly 3 hours)

10. Transfer the custard into an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until firm.

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