Pumpkin Ice Cream

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

1. 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
2. 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
3. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the spiced milk mixture (stirring constantly)
4. 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
5. 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)
6. Whisk in the vanilla and (liquor-optional) snf pumpkin puree;
7. 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