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Pumpkin Ice Cream

Pumpkin Ice CreamEach year I make a note to try pumpkin ice cream and each year I forget until the fall season is over where I’m no longer in the mood.  This time, I didn’t forget.  I have a white board on my fridge where I’ve written all the pumpkin recipes I want to try, and this made the top of the list.

I know Ben is glad I didn’t miss the opportunity this time.  He loves this ice cream, and I do too!  Although I bookmarked a couple of pumpkin ice cream recipes, David Lebovitz has never let me down, so I chose to go with one of his.  Like his other ice cream concoctions I’ve tried, this is very creamy (my favorite texture)!  It also has just the right amount of spices, resulting in a delicious fall delight!

Pumpkin Ice CreamStay tuned for later in the week when I’ll share how I matched this ice cream with another favorite fall treat.

Pumpkin Ice Cream

Printable Recipe

Yield: 1 quart

5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water.  Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath.  Stir in the brown sugar until dissolved and cooled.  Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree.  Whisk until incorporated, then press through a fine-mesh strainer.  Freeze in your ice cream maker according to manufacturer’s instructions.  Freeze for at least one hour before serving.

Source: Adapted from David Lebovitz, originally from The Craft of Baking, by Karen DeMasco

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Comments

  1. Sue Gladd says:

    Oh Nikki! Will you make this at Christmas???

  2. Ooooh, yum!! This looks delicious. And great for those (like me) who live in climates with a warm(ish) fall!!!

  3. I have never made ice cream before. This look so yummy, makes me want to go get an ice cream maker! Lovely pictures and great blog.

  4. Pumpkin in ince cream: I’m in! I just posted a pumpkin risotto recipe and this would be the perfect treat to serve for dessert!

    http://ourchocolateshavings.blogspot.com/2010/10/creamy-pumpkin-risotto.html

  5. well this looks fabulous! must make before fall passes!! :)

  6. I love the fact you used real pumpkins. I have a pumpkin patch and love to make pumpkin pie. I always want to try other things but they call for the canned pumpkin (which I am totally against!) Thank you so much for this real pumpkin recipe, and Ice cream at that!!!

  7. Hello! Did you use canned pumpkin puree or homemade pumpkin puree for this recipe? Thanks!
    Meg

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