I hope you will forgive me another pumpkin post, as well as ice cream two days in a row. Then again, who would get mad about more ice cream? I can’t think of anyone. But I do hope you have the stomach for one more pumpkin recipe.
I brought this ice cream to Thanksgiving. I’d intended to bring a pumpkin pie, but all the ones I tested flopped on me, so I just threw up my hands and made this chocolate meringue pie. No one complained. But I figured it’s Thanksgiving Day, isn’t it sacrilege to not have some kind of pumpkin dessert? So I whipped up this ice cream and it was quite the hit.
And now I think we should just get to the recipe notes and then the recipe, since I’m sure no one wants to read more pumpkin season blathering at this point. But you should make and eat this ice cream, it’s divine. The only recipe note I have is to implore you to not skip the extra straining step right before churning it. I’d never given it much thought, but canned pumpkin does tend to be a tad grainy, and pushing it through a sieve makes it incredibly smooth and luscious. It doesn’t take much, and is so, so worth it. And I think that’s it! Enjoy!
Source: slightly adapted from David Lebovitz
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
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract
In a medium saucepan combine 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. Immediately shut off the heat.
Whisk the egg yolks in a separate bowl and gradually whisk in about 1/2 cup of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan slowly, and cook over medium-low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula, about 10 to 15 minutes. Immediately pour the mixture through a strainer into a bowl. Mix in the brown sugar, then stir until cool. Chill thoroughly in the refrigerator.
Once chilled, whisk in the pumpkin and vanilla. Press the mixture through a fine-mesh strainer, then churn in your ice cream maker according to the manufacturer’s instructions. Place in the freezer for a few hours to let it set up.