In the past at the end of summer, we used to stock up on pumpkin ice cream from a little local ice cream shop. It would last us through the fall and sometimes during the winter months too. Tim absolutely loved it, but unfortunately the shop closed a year or two ago. Once I received my ice cream maker, I knew I had to try to replicate that ice cream flavor for him. And this recipe was very, very close. I think it’s a keeper.
Pumpkin Ice Cream
adapted from: Pennies on a Platter
Yield: 1 quart
5 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree
In a small bowl, whisk the egg yolks: set aside.
Warm the milk, cream, sugars, spices and salt in a medium saucepan over medium heat until the edges begin to bubble. Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water. Set a mesh strainer on top.
Gradually add half of the milk mixture into the egg yolks, whisking constantly. Turn the heat to low and scrape the yolks back in to the saucepan. Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).
Working quickly, pour mixture through the strainer and into the bowl with the ice bath. Chill thoroughly in the fridge, preferably overnight.
Once chilled, add the vanilla and pumpkin puree. Whisk until incorporated, then press through a fine-mesh strainer. Freeze in your ice cream maker according to manufacturer’s instructions. Freeze for at least one hour before serving.