Pumpkin Ice Cream
December 10, 2011
Here is another fabulous, rich and creamy ice cream from the wonderful David Lebovitz www.davidlebovitz.com. . I think I am on a mission to make all of his creations. This ice cream is a must during the holiday season. If need be, make it every day you can because it goes with so many of your “Fall” and “Winter” desserts and/or just on its own. You will not want to buy Pumpkin Ice Cream after you make your own/promise.
Pumpkin Ice Cream
Ingredients
- 1 1/2 C. Whole Milk
- 1 C. Heavy Cream
- 1/3 C. Plus 2 T. Granulated Sugar
- 1 t. Freshly Grated Ginger *
- 1/2 t. Ground Cinnamon *
- 1 Cinnamon Stick
- 1/2 t. Freshly Ground Nutmeg *
- 1/8 t. Ground Cloves *
- 1/4 t. Kosher Salt
- 5 Lg. Egg Yolks
- 1/4 C. Packed Dark Brown Sugar (light brown used here)
- 1/2 t. Vanilla Extract
- 2 t. Grand Marnier (rum or brandy) Optional
- 3/4 C. Canned Pumpkin
* Use a dash more for a deeper flavor
Preparation
- Make an Ice Bath (put some ice and a bit of water in a laarge bowl and nest a smaller metal bowl (at least 2 qt.) inside; set a mesh strainer over the top
- Mix the milk, cream, granulated sugar, giner, ground cinnamon, cinnamon stick, netmeg and salt in a medium saucepan; warm the mixture until hot and the edges begin to fubble and foam
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the spiced milk mixture (stirring constantly)
- Scrape the warmed yolks baack into the saucepan and cook over low heat (stirring constantly while scraping the bottom) until the mixture thickens and coats the spatula
- Immediately pour the mixture through the strainer into the bowl sitting in the ice bath; add the brown sugar aand stir thoroughly until cool; Chill this mixture thoroughly (preferably overnight)
- Whisk in the vanilla and (liquor-optional) snf pumpkin puree;
- Pres mixture through a fine-mesh strainer and freeze per your manufacturer’s instructions
(Shown here with Gingerbread Bars)
Yield: Approx. 1 Quart
Recipe from www.davidlebovitz.com
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