Friday, September 11, 2015

Pumpkin Ice Cream

So we had one or two cool evenings and it got me to thinking about fall. What is fall but pumpkins and all sorts of comfort food. I had also told my niece about my ice cream making binge and she thought that pumpkin would make a pretty cool ice cream for Thanksgiving on top of pie. I like the way this girl thinks! So off I went...

Pumpkin Ice Cream

2 c heavy cream
3/4 c pumpkin puree
3/4 c brown sugar, packed
1 vanilla bean, split
1 c half and half
2 eggs
1 yolk
pinch ground clove
1 t cinnamon
1/2 t nutmeg
1/4 t ginger

In a medium saucepan combine heavy cream,  pumpkin puree, brown sugar, and split vanilla bean. The pumpkin will be a little lumpy at first so be sure to give it a good whisk. Heat over medium low flame until about 160.

Pour the half and half into a heat resistant bowl. Place a strainer over the bowl and then the bowl into a larger bowl of ice water. Set aside.

Whisk eggs and yolk in a small bowl. Slowly whisk some of the warmed heavy cream into the eggs. Pour egg mixture back to the heated heavy cream and return to heat. Cook, stirring continually, until slightly thickened and coats back of spoon. Strain through strainer. Scrape vanilla seeds from bean into mixture.  Whisk in clove, cinnamon, nutmeg, and ginger. Stir mixture until cooled. Chill in refrigerator several hours or ideally overnight (if you can wait that long!) Give it a good whisking before preparing ice cream according to manufacturer's directions.

So what do you think? Instead of pie? On top of pie?

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