Homemade Pumpkin Ice Cream
Description
Fresh pumpkin puree is churned with cream and spices to make this delicious ice cream.
Ingredients
•
1 cup homemade pumpkin puree
•
1 teaspoon vanilla extract
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1 vanilla bean, halved lengthwise and seeds scraped out
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2 cups heavy cream
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1 1/4 cups dark brown sugar, divided
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5 egg yolks
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1 pinch salt
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1 pinch ground nutmeg
Directions
1
Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2
Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3
Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4
Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5
Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6
Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.