Pumpkin Ice Cream

This was a special request from one of my readers, and I couldn’t help but think it sounded absolutely delicious, and totally fitting for my last post of October. No one had to twist my arm too hard…

This Pumpkin Ice Cream only served as fuel for my pumpkin obsession. It is cool and creamy and slightly spiced. This is an incredible sweet treat celebrating the creamy texture and naturally earthy sweetness of pumpkin.

This is also a really nice compliment for the upcoming pie season. Wouldn’t it be great with a slice of pecan pie or in a sundae with toasted walnuts and caramel? Mmm…

Pumpkin Ice Cream, makes about 1 quart
2 cups heavy cream
1 cup whole milk
2 tsp vanilla bean paste (or extract)
1/2 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
pinch of salt
1 cup brown sugar
3 yolks
1 cup pumpkin puree

In a medium sauce pan, bring the cream, milk, vanilla and spices to a simmer.

In the mean time, whisk together the sugar, eggs and pumpkin until fluffy.

Add the hot cream a little at a time to the egg mixture until it is all combined. You just want to temper the eggs, not cook them!

(*If for some reason you think that your custard curdled, then run it through a strainer to sieve out the little pieces)

Chill your custard for at least an hour or two, or even over night.

Freeze according to your ice cream maker’s instructions.

When the ice cream has taken it’s run in the ice cream maker, freeze at least an additional couple of hours before serving so that the ice cream can get really firm.

Scoop and enjoy!