Pumpkin Ice Cream
Why I Love This Recipe
Makes about 16 pancakes and 1 quart of ice cream
Also see; Pumpkin pancakes
Ingredients You'll Need
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
Directions
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.
