• Cooking Time:
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Makes about 16 pancakes and 1 quart of ice cream

Also see; Pumpkin pancakes


  • 2 cups heavy cream
  • 2 cups milk
  • 1 cup sugar
  • 8 large egg yolks
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups canned solid-pack pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark rum


  • Combine the cream, milk and 1/2 cup of the
  • sugar in a medium heavy-bottomed saucepan
  • and bring to the boil over medium heat, stirring
  • occasionally.
  • Meanwhile, in a large bowl, whisk the yolks, the
  • remaining 1/2 cup sugar and the spices until
  • thick.
  • Gradually whisk the hot cream mixture into the
  • yolk mixture. Return the mixture to the saucepan
  • and cook over medium heat, stirring constantly
  • with a wooden spoon, until the custard thickens,
  • about 3 to 5 minutes; do not let the custard boil.
  • When you draw your finger across the back of
  • the spoon, it should leave a track. Strain the
  • custard into a large clean bowl. Add the pumpkin
  • and vanilla extract and whisk to blend. Let cool
  • to room temperature.
  • Freeze the custard in an ice cream maker
  • following the manufacturer's instructions. When
  • the ice cream is almost ready, add the dark rum
  • and process until frozen.
  • Pack into a freezer container and freeze to firm
  • and ripen. The ice cream should be ready to
  • scoop in about two hours, but it will keep in the
  • freezer for two weeks.

Categories: Breakfast  Ice Cream 
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