Pumpkin ice cream recipe Cooking method
MAKES 1 QUART
Pumpkin ice cream recipe Ingredients
Canned or fresh pumpkin may be used. To cook fresh pumpkin, see step
2 of the recipe for Pumpkin Tart With Prunes.
2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2/3 cup puréed cooked pumpkin
1 tsp. vanilla extract
1. Heat 1 1/3 cups of the cream in the top of a double boiler above
gently boiling water over medium-high heat.
2. Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger,
cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup
of the hot cream into the egg mixture, whisking constantly, then whisk
egg mixture into remaining cream in top of double boiler. Cook, stirring
constantly with a wooden spoon, until mixture is thick enough to coat
back of spoon, about 15 minutes.
3. Pour custard through a sieve set over a clean bowl. Add pumpkin,
vanilla, and remaining 2/3 cup of cream, and whisk until blended.
Refrigerate custard until cold, about 4 hours. Transfer custard to
an ice cream maker and process according to the manufacturer's directions.
Your Pumpkin ice cream recipe is ready now
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