I think this ice cream was technically called pumpkin ice cream but to me it tastes more like pumpkin pie so I took the liberty of adapting the name. It’s creamy, easily scoopable, and, for me, had just the right amount of spices. The flavor is everything that’s good about fall wrapped up in one treat. I think the ice cream would be perfect as an accompaniment to a number of fall desserts, but it’s also really good on its own with a few crumbled gingersnap cookies on top.
By Tracey
Pumpkin Pie Ice Cream
adapted from David Lebovitz
Ingredients:
- 2 1/2 cups half-and-half
- 1/3 cup plus 2 tablespoons (95 g) granulated sugar
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed (60 g) dark brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (180 g) canned pumpkin puree
Directions:
Whisk the half-and-half, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt together in a medium saucepan. Heat the mixture over medium-low heat, stirring occasionally, until warm and bubbling around the edges.
In a medium heatproof bowl, whisk the egg yolks together. Slowly pour the half-and-half mixture into the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).
Pour the custard through a fine mesh strainer into a heatproof bowl. Whisk in the brown sugar, then chill the mixture until very cold – at least 4 hours, but preferably overnight. Once cold, whisk in the vanilla extract and pumpkin puree. Press the mixture through a fine-mesh strainer again (you might be tempted to skip this step, but I don’t recommend it – the straining will ensure smooth ice cream), then freeze it in your ice cream maker according to the manufacturer’s instructions. Store the ice cream in an airtight container in your freezer.
Makes 1 quart.
