Pumpkin Spice Ice Cream

By sandiB2010

If you want to get more formal than that, it makes a killer garnish for homemade pumpkin pie or gingerbread. Here are some other serving ideas:

Caramel Pumpkin Sundae—Load a bowl with a few fat scoops and drizzle with homemade dulce de leche (get my recipe here) and candied pumpkin seeds.
Frozen Pumpkin Pie—Pack it into a pre-made pie shell (try Oreo!). Top with cinnamon-spiked whipped cream, dark chocolate shavings, and a few of those gummy candy pumpkins for an amazing (and easy) frozen dessert.
Pumpkin Milk Shake—Drop a couple of scoops in the blender with some milk, ground cinnamon, ground clove and blend ’til thick and frosty. A few shots of spiced rum turns it into a ridiculously luxurious adult beverage.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 15-oz. can of 100% pumpkin puree (NOT pumpkin pie filling)
• 6 large egg yolks
• 3/4 cup sugar
• 1/4 teaspoon ground clove
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 Tablespoons vanilla extract

Details

Servings 2

Preparation

Step 1

1. Prep the pumpkin
Scoop the pumpkin puree into a 9 x 12 heat-safe baking dish, or other large, shallow dish/container. Set that aside while you make the custard base.

2. Make the custard base
Separate the eggs, refrigerating the whites for another use. Put the egg yolks into a large bowl. Toss in the sugar and whisk until pale yellow and uniform. Set the egg yolks/sugar mix aside for a minute.

Grab your heavy cream and whole milk. Measure them out into a medium-sized, heavy-bottomed pot. (Thin pots make the mixture much more likely to scorch and stick…)

Set the pot on the stove over medium heat, whisking frequently. Bring the cream just to a simmer. Remove the pot from the heat. Set the hot cream next to your egg yolk/sugar mixture.

Slowly drizzle the hot cream into the egg yolk/sugar mixture, whisking the whole time. When you’ve added most of the hot cream to the eggs, pour the mixture back into your pot.

Set the pot back on the stove over medium heat. Clip a candy thermometer to the inside of your pot. Cook, whisking constantly (this is important), until the mixture reaches 170 degrees.

3. Strain & finish the mixture
Strain the custard into the dish with the pumpkin. Don’t skip the straining. Straining catches any stray bits of egg that may have happened to cook solid. Whisk until uniform. Add the spices and vanilla. Whisk to combine.

Give the final mixture a taste. This is your finished ice cream flavor. Add more spice now if you think it needs it.

4. Chill the ice cream mixture
Cool the ice cream mixture to room temperature, then pop it into the fridge to chill completely.

5. Churn the ice cream
When the ice cream mixture is thoroughly chilled, process it in your ice cream maker according to the manufacturer’s directions. When your ice cream is done, transfer it to a freezer-safe container. Freeze overnight until totally solid.