A delicious pumpkin ice cream. Sprinkled with crushed graham crackers and toasted, salted pecans.
The Husband goes more than a little bonkers for ice cream. And pumpkin is a flavor that ranks in his top five all time favorites.
And this recipe should rank. It's creamy. It's rich. And it packs a pumpkin punch!
What a fun pumpkin twist to offer for Thanksgiving.
Let's start by whisking together your egg yolks and brown sugar.
Then you can warm your cream, milk, spices and pinch of salt in a sauce pan over medium heat. Do not let this boil.
*Side bar* - I have to tell you, I didn't have any cream or enough milk when I made this. I know - what was I thinking? What I did have was egg nog, of all things. I substituted with 3 cups of egg nog. It turned out beautifully. Pure and utter heaven!
So, you've warmed your cream and milk mixture (or if you're me, your egg nog), now you'll slowly start to incorporate about a cup of this warm mixture into your yolk mixture. Whisking all the while so that your yolks don't cook.
Once mixed and warmed properly, add your yolk/cream mixture back into the sauce pan.
Now add your syrups and continue to cook mixture until it thickens enough to coat the back of a wooden spoon.
When your cream/egg mixture is thick, take the pan off the heat and add your pumpkin. I used organic canned pureed pumpkin and some vanilla.
Stir until smooth. You'll have a thick, delicious smelling, pumpkin mixture.
To be sure that you have a perfect custard for your ice cream maker, you must run the mix through a fine mesh sieve. Because it's thick you'll have to work it through the sieve with a spatula.
Let the mixture cool to almost room temperature. Then place in the refrigerator to chill completely.
Time to churn your custard into ice cream. Follow your ice cream makers instructions for best results.
Making ice cream can seem time consuming. I think it's because we want to enjoy it immediately. But, making homemade ice cream is a thrill and nothing compares to the taste of it!
Do try this. It's so wonderful!
Here's the recipe:
Pumpkin Ice Cream
2 cups heavy cream
1 cup milk
1t cinnamon (more, if you prefer)
1/2t ground ginger
pinch of salt
4 egg yolks
1/4 cup brown sugar
1/4 cup corn syrup (I used brown sugar corn syrup - use what you have)
1/4 cup pure maple syrup
1 cup canned pumpkin puree
Sprinkle with crushed graham crackers and chopped toasted pecans.
Whisk together cream, milk, spices and salt in a sauce pan. Put sauce pan over medium heat and warm, do not boil. While cream mixture is warming, whisk together egg yolks and brown sugar. Once cream mixture is warmed, slowly, while whisking, add about 1 cup of the warmed mixture to the egg yolk mixture. Once combined, pour the egg/cream mixture back into the sauce pan.
Now you can add your corn and maple syrup. Continue to stir mixture until thickened. It's done when the mixture coats the back of a wooden spoon.
Remove sauce pan from the heat and stir in pumpkin and vanilla. Pour mixture through a fine mesh sieve (you have to help push mixture through with a spatula) into a bowl to cool. Cool to almost room temperature and then place in the refrigerator for 4 hours or overnight.
Using an ice cream maker and following the manufacturer's instructions, pour chilled mixture into machine and churn. Place churned ice cream in an airtight container and freeze until ready to serve.
*For this post I actually used 3 cups of egg nog (I didn't have any heavy cream or enough milk). Be very careful not to over heat the egg nog mixture while cooking on the stovetop.
The ice cream was so fabulous! I mean, really. During the holiday season I will only use egg nog - since it's readily available. Maybe you'll try it this way too!