24 Sep Pumpkin Ice Cream
- 1 1/2 cups (375 ml) whole milk
- 1 cup (250 ml) heavy cream
- 1/3 cup plus 2 tablespoons (95 g) granulated sugar
- 1 teaspoon freshly-grated ginger
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed (60 g) dark brown sugar
- 1/2 teaspoon vanilla extract
- optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)
- Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl
(one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick,
nutmeg, and salt.
- Warm the mixture until hot and the edges begin to bubble and foam.
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk
mixture, stirring constantly.
- Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and
scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an
instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
- Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown
sugar, then stir until cool, then chill thoroughly, preferably overnight.
- Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh
strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
Variations: Stir in 1 to 1 1/2 cups (250 – 320 g) white or milk chocolate chips, crushed caramel, chopped
up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger
would be nice, too.
Source: The Craft of Baking by Karen DeMasco & Mindy Fox