Friday, October 21, 2016

Just in time for fall Pumpkin Ice Cream

I served this two weeks ago at our chili cook-off, and it was a super big hit. Make 
sure you freeze your ice cream canister the night before, and give this at least 
four hours freezing time before serving!
2 C cream
3/4 C dark brown sugar
5 egg yolks
1/2 tsp  cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla
1 C pumpkin puree (I make my own from scratch every year but from a can 
works fine)

1. In a medium saucepan, combine the cream and sugar. Cook 5 minutes 
over medium heat to dissolve the sugar.
2. In a small bowl beat the egg yolks, cinnamon, nutmeg, allspice, cloves, and salt. Whisk about 1/2 cup of the hot cream mixture into the egg mixture, stirring well.

3. Pour the egg mixture back into the hot cream mixture. Cook over medium heat, stirring constantly, for about six minutes until its thick enough to coat the spoon. Do not boil. Stir in the vanilla.
4. Whisk the pumpkin into the egg mixture.

5. Admire the beautiful golden color with flecks of spice.
6. Cover and refrigerate until cold, at least 3 hours (I did mine overnight, along with my ice cream canister). Pour into the ice cream freezer and churn up ice cream according to directions. Scoop into freezer safe container and freeze at least 4 hours.

7. Scoop into bowls or cones and enjoy! Makes just over a quart.


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