Here, all of the flavors of a well-spiced pumpkin pie are churned into creamy ice cream. An excellent
fall dessert, especially festive at Thanksgiving.
Makes about 1 quart
Ingredients:
5 large egg yolks
1⁄3 cup plus 2 tablespoons granulated sugar
11⁄2 cups whole milk
1 cup heavy cream
1⁄4 cup packed dark brown sugar, or organic dark brown molasses sugar, such as Billington’s
1⁄2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
1 teaspoon grated fresh ginger
1⁄2 teaspoon ground cinnamon
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1⁄4 teaspoon kosher salt
3⁄4 cup canned pumpkin
Instruction:
In a large heatproof bowl, whisk together the egg yolks and granulated sugar until the
the mixture is pale yellow.
In a large saucepan, whisk together the milk, cream, brown sugar, vanilla bean and seeds,
ginger, ground cinnamon, and the cinnamon stick. Bring the mixture to a full boil, and
then, as soon as it begins to rise the sides of the pan, remove the pan from the heat.
Immediately pour about 1 cup of the hot milk mixture into the egg yolk mixture in a slow
and steady stream and whisk to combine. Then return the egg yolk mixture to the
remaining milk mixture. Whisk in the nutmeg and the salt.
Pour the custard into a bowl. Cover it with plastic wrap and refrigerate until it is very cold,
at least 8 hours, or overnight.
Whisk the pumpkin into the chilled custard, and strain it through a fine-mesh sieve
into a bowl. Discard the cinnamon stick. Recycle the vanilla bean. Freeze the custard in an
ice cream maker, following the manufacturer’s directions.
Transfer the ice cream to an airtight container, and place plastic wrap directly over the
surface of the ice cream to prevent ice crystals from forming. Cover the box and
freeze until firm, about 2 hours. (The ice cream will keep for up to 5 days.)
Combining Your Craft
Make a Pumpkin Ice Cream Sundae with Spiced Caramel Sauce and Gingerbread Croutons.
Result: Pumpkin Ice Cream
Have a good meal, and see you soon with new delicious ingredients.
Maybe you’ll like this Truffles: Dark Chocolate Truffles
