More Great Recipes: Breakfast | Ice Cream

Pumpkin Ice Cream


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

Makes about 16 pancakes and 1 quart of ice cream

Also see; Pumpkin pancakes

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