Pumpkin Ice Cream
Delightful on its own or scooped onto a slice of warm pie, this cool and delicious pumpkin ice cream gets added complexity from cinnamon, nutmeg, and ginger. Canned or fresh pumpkin may be used. To cook fresh pumpkin, see step 2 of the recipe for Pumpkin Tart With Prunes.
Yield: makes 1 quart
- 2 cups heavy cream
- 6 yolks
- <sup>2</sup>⁄<sub>3</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> cup light corn syrup
- 1 tsp. ground ginger
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- <sup>2</sup>⁄<sub>3</sub> cup puréed cooked pumpkin
- 1 tsp. vanilla extract
- Heat 1 1⁄3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.
- Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1⁄4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.
- Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 2⁄3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.
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