Pumpkin Ice Cream

Pumpkin Ice Cream

Pumpkin Ice Cream is rated 5.0 out of 5 by 4.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

Ingredients:

  • 1 cup fresh pumpkin puree or canned
      unsweetened pumpkin puree
  • 1 tsp. vanilla extract
  • 2 cups heavy cream
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
Rated 5 out of 5 by from My First Love! When I first bought an ice cream maker years ago, I asked my husband what flavor ice cream he'd like. When he said "pumpkin", I was sure I'd never find a recipe for it. But when I searched the Web, this recipe appeared and it has been his and my favorite ever since. It's absolutely delicious and a favorite of everyone we've served it to.
Date published: 2016-11-01
Rated 5 out of 5 by from Excellent Alternative to Pumpkin Pie! I originally made this as an alternative to the traditional pumpkin pie for Thanksgiving. So I made this recipe 1 month ahead to see if the boys/men in my house would like it....liked it, they LOVED IT!!! Very creamy and a great flavor...a little time consuming, but all homemade cooked ice cream takes time. My original idea did not go as planned, as my household now wants BOTH this ice cream AND pumpkin pie made on Thanksgiving. Oh well, no matter what, you won't be disappointed with this recipe.
Date published: 2014-11-17
Rated 5 out of 5 by from First time making ice cream! We were at our local Trader Joes the other day where we were handed a sample of their pumpkin ice cream, my son was ecstatic at his first taste of ice cream. After looking at the ingredients (carmel coloring) I decided to attempt to make my own. This recipe was intimidating considering I've never made ice cream before. But, my 2 year old and I went for it and I'm SO glad we did! We used our own homemade pumpkin puree, which I think is neat since it helps make the connection of the real pumpkin going into the ice cream for my son. We try to avoid all processed foods, we used all organic ingredients, and even substituted the brown sugar with maple syrup following the mention in another review. It turned out great! Thanks for the great recipe!
Date published: 2012-10-21
Rated 5 out of 5 by from instead of pie This was easy to make. I didn't do the ice bath; but I did let it cool down in fridge for 2hrs. My husband loved it; its just like eatting pumpkin pie.. I did replace 1 cup of heavy cream for whole milk. Next time I might cut heavy cream out completely. Great for those who love pumpkin.
Date published: 2012-08-01
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