A richly decadent pumpkin ice cream that tastes like sweet pumpkin pie with every bite! It makes delicious ice cream sandwiches when paired with vanilla sugar cookies . . .
If you happen to have access to sugar pie pumpkins (or any other Eating pumpkin, not field pumpkins) you can make your own Pumpkin puree with relative ease. Simply quarter the pumpkin lengthwise, cutting of the stem, then place the quarters flesh side down in a fairly shallow roasting pan that contains about 1/2″ of water.
Bake at 400F until tender, which will take about an hour. Allow it to cool completely then scrape out the seeds, remove the roasted pumpkin flesh from the skin and puree in a food mill, food processor or blender until smooth.
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree (NOT pumpkin pie filling)
1 tsp. vanilla extract
2 cups heavy cream (or 1 c. heavy cream AND 1 cup whole milk)
3/4 cup firmly packed dark brown sugar
5 egg yolks
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon
Whisk the pumpkin puree and vanilla in a bowl until smooth and well blended. Cover the mixture and refrigerate for at least 3 hours.
Meanwhile, in shallow bowl (we use a pyrex pie plate!), combine the egg yolks, cinnamon, ginger, salt, nutmeg, 1/2 cup cream and 1/4 cup brown sugar, Whisking until smooth and the sugar begins to dissolve, set aside.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and remaining 1/2 cup of brown sugar. Cook, stirring constantly until bubbles form around the edges of the pan, about 5 minutes.
Remove the cream mixture from the heat and gradually whisk about a cup of the hot cream mixture into the egg mixture until smooth to temper the eggs. Pour the egg/cream mixture back into the pan. Cook over medium/low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes.
Transfer the custard mixture into a bowl that has been placed within a larger bowl filled with ice water, add the vanilla, stirring occasionally until the mixture is completely cool.
Whisk the cold pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the cold custard to an ice cream maker and freeze according to the manufacturer’s instructions. Ours we placed in our Kitchenaid Mixer Ice cream attachment and processed for about 20 minutes.
Add the bourbon during the last minute of churning.
To Omit the bourbon add an additional teaspoon of vanilla.
© Can Stock Photo Inc. / tacar