Monday, November 19, 2012

DIY Pumpkin Ice Cream

I made this awesome pumpkin ice cream last year for Thanksgiving, based off of a recipe on David Lebovitz's blog. I'm thinking about making it again this year because it went so well with pumpkin pie. In fact, it is basically like eating pumpkin pie in ice cream form.

You could serve it all by itself as a great alternative to pumpkin pie, for those who love the flavor but not the texture of the classic Thanksgiving pie. You could even use it to make an ice cream pie or cake. It would also be great with ginger bread or other spice cake,

If you are not convinced you want that much pumpkin in one bowl, but you still want to make ice cream for Thanksgiving, classic vanilla or this amazing caramel ice cream are sure to please as well.

Homemade Pumpkin Ice Cream Recipe

  • 1 1/2 cups whole milk
  • 1 cup cream
  • 1/3 cup white sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger (optional)
  • 1/8 tsp cloves (optional)
  • 1/4 tsp salt
  • 5 egg yolks
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree (homemade works great, but if using canned make sure to use 100% pumpkin, not pumpkin pie filling with the sweetener and spices already added)
  1. In a metal saucepan mix the milk, cream, white sugar, desired spices, and salt. Stir over low heat until the mixture just begins to bubble at the edges.
  2. In a small mixing bowl whisk the eggs and gradually add about 1 cup of the warmed mild and spice mixture to the eggs. This is tempers the eggs and keeps them from making scrambled eggs in your ice cream so don't skip this step.
  3. Add the egg mixture back to the saucepan and stir until the mixture bubbles and thickens to coat a spoon or spatula.
  4. Remove from heat and cool in the refrigerator or regular freezer.
  5. When cool add brown sugar, vanilla, and pumpkin puree.
  6. If there are pieces of egg, small chunks of pumpkin, or you just want to make sure your ice cream is super smooth, press through a fine metal strainer at this point.
  7. Freeze in an ice cream freezer or follow the instructions here for freezing in a regular freezer.
Makes 1 quart/liter of ice cream.

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