More Great Recipes: Breakfast | Ice Cream

Pumpkin Ice Cream

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Member since 2006

Serves | Prep Time | Cook Time


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


Meanwhile, in a large bowl, whisk the yolks, the

remaining 1/2 cup sugar and the spices until


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


Makes about 16 pancakes and 1 quart of ice cream

Also see; Pumpkin pancakes

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