Homemade Pumpkin Ice Cream
This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.
- Serves: 8 persons
- 1cup homemade pumpkin puree
- 1teaspoon vanilla extract
- 1vanilla bean, halved lengthwise and seeds scraped out
- 2cups heavy cream
- 1¼ cups dark brown sugar, divided
- 5egg yolks
- ½teaspoon ground cinnamon
- ½teaspoon ground ginger
- 1pinch salt
- 1pinch ground nutmeg
Step 1Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
Step 2Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
Step 3Combine 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.
Step 4Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
Step 5Remove 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.
Step 6Stir 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.
Step 7Pour 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.