So, I have to admit that as I write this tonight, I’m wearing two pairs of socks, a gigantic sweater and I’m sitting under a blanket drinking a huge mug of extra-hot coffee. It’s definitely not ice cream weather right now.
Isn’t it funny how the first cold night of the season brings out the cold-drama? I’m pretty sure that 42 degrees in mid-January is going to feel like a heat wave, but tonight it’s awful. And I want nothing to do with ice cream at the moment.
But that doesn’t mean that it’s not just exactly right for fall. Maybe not on the cold-drama days, but otherwise, yes.
This tastes JUST LIKE PUMPKIN PIE. So. Yum.
My ice-cream maker is one of my very favorite kitchen appliances, and if you don’t have one, I highly recommend that you invest in one. There’s just something amazing about homemade ice cream, and knowing you can dream up any mix-in you like is a definite bonus.
This particular recipe is extra smooth and creamy because it starts with a super-rich and decadent custard. Tempered egg yolks, heavy cream and whole milk and ingredients found in the best recipes out there, so it’s no surprise that this pumpkin ice cream has all three.
It’s suggested that you chill the custard overnight, but I’ve chilled mine for just a couple of hours and it has always been fine. Just make sure it’s nice and cold before you put it into your ice-cream maker.
Also, be sure that you strain the custard twice. Strain it once before it goes into the refrigerator to catch any stray egg pieces that might be floating around, and then strain it again after you add the pumpkin puree. Pumpkin is very pulp-y so you this extra step will ensure a lovely, smooth ice cream.
I can tell you that this ice cream makes an awesome milkshake, too. Just add a scoop or two to a blender and add some milk until you get to your desired thickness. Top it with a dollop of fresh whipped cream and holy cow, it’s good stuff.
Hope you love this as much as we did. Enjoy!
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♥erin
- 1 and ½ cups whole milk
- 1 cup heavy cream
- ⅓ cup plus 2 Tablespoons granulated sugar
- 1 teaspoon freshly-grated ginger
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ½ teaspoon freshly-ground nutmeg
- ¼ teaspoon kosher salt
- 5 large egg yolks
- ¼ cup packed dark brown sugar
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin puree
- Fill a large bowl with ice, and nest a smaller bowl down in the ice. The smaller bowl should be able to hold at least 8 cups of liquid.
- In a medium, heavy-bottomed saucepan, whisk together the milk, cream, white sugar, ginger, cinnamon, nutmeg and salt.
- Add the cinnamon stick, and warm the mixture over medium-low heat until the it just begins to bubble .
- Meanwhile, barely whisk the egg yolks in a separate bowl.
- Add about ½ cup of hot milk to the egg mixture, and whisk together, stirring constantly (you don't want to scramble your eggs!)
- Pour egg yolk mixture back into the hot milk, and place back over low heat.
- Stir constantly (with a heat-proof spatula) until the mixture thickens and coats the spatuala (about 160-170 degrees F). Be sure to scrape the bottom of the pan with the spatula while cooking.
- Immediately pour the mixture through a fine-mesh strainer into the bowl over the ice bath. Use a whisk to help you push the mixture through the strainer.
- Stir in the brown sugar and stir until the mixture is cool.
- Place mixture in the refrigerator and chill until very cold - a couple of hours at minimum, but preferably overnight.
- Once chilled, remove from refrigerator and and the vanilla and pumpkin puree.
- Again, press the mixture through a fine-mesh strainer to catch any pumpkin pulp. Use a spatula to assist if necessary.
- Place custard in your ice cream maker, and follow manufacturers directions to freeze.
- Enjoy!
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