Pumpkin Clove Ice Cream

By jjadin

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup sugar
• Pinch of kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup pumpkin purée
• 1 teaspoon vanilla extract

Details

Servings 2

Preparation

Step 1

Put the cream, milk, sugar, salt, cinnamon, cloves, and nutmeg into a small, heavy-bottomed saucepan and cook, uncovered, over medium-low heat, whisking occasionally to dissolve the sugar. Just before the mixture comes to a boil, remove from the heat.

Pour the mixture into a shallow pan or bowl and whisk in the pumpkin purée. Place the mixture in
the refrigerator to chill thoroughly, 1 to 2 hours.

When the mixture is cold, stir in the vanilla. Pour into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.