Pumpkin Ice-Cream

Pumpkin Ice-Cream
Makes 1 1/2 quarts
If you close your eyes when you taste this you'd swear it was frozen pumpkin pie. Spice and creamy a perfect ending for a fall meal.

4 large egg yolks
1 cup dark brown sugar, divided
1/8 teaspoon kosher salt
3/4 cup whole organic milk
2 cups organic half and half
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups canned pumpkin puree

1. In a heavy bottomed (Le Creuset) pan off the heat whisk together the egg yolks, brown sugar, salt, cinnamon, ginger, and cloves.
2. In a 1 quart liquid measure heat the half and half until hot 2-3 minutes in the microwave.
3. Slowly whisk the hot half and half into the egg mixture. Cook over medium high heat stirring constantly with a wooden spoon or spatula. Until the custard reaches 175° or it coats the back of a spoon.
4. Strain through a chinois or fine sieve. Stir in pumpkin puree. Cool over an ice and water bath stirring constantly until it is cold about 50°F. You may need to add more ice to the water if they melt. Place in your ice cream maker and freeze according to manufactures directions until it is the consistency of soft serve ice cream..

To serve: Place a scoop or two into an ice-cream bowl and top with lightly sweetened whipped cream

©Julie Logue-Riordan www.CookingWithJulie.com

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Copyright © Julie Logue Riordan, Cooking with Julie