It is still fall, and so I continue to cook things with squashes. Plus, I had pumpkin puree left over from the pumpkin tea cake I made last week.
This pumpkin ice cream was tasty! The second day after freezing, it had a bit of a grainy texture. I’m not really sure why that happened, but there is really only one way to get to the bottom of it. More testing/tasting!
Pumpkin Ice Cream, adapted from David Lebovitz
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin puree
In a large bowl, make an ice bath. In a saucepan over medium heat, heat the milk and cream until hot. In another bowl, whisk together sugar, ginger, cinnamon, nutmeg, salt and eggs yolks. Slowly pour the hot milk mixture into the egg mixture, whisking well. Pour this custard back into the saucepan. Stirring constantly, heat over medium until the custard has thickened.
Pour this custard through a sieve into a medium metal or glass bowl. Whisk in the brown sugar. Set in the ice water bath. Let the custard cool, stirring occasionally. Once cooled, stir in the vanilla and pumpkin. Pass the mixture back through the sieve.
Pour into your ice cream maker and freeze according to the machine’s instructions. Freeze the ice cream for several hours in the freezer if you’re able. But, there is no harm in enjoying it straight out of the ice cream maker either.