Pumpkin Ice Cream
This recipe is made in several stages, so plan ahead. The custard base needs to chill thoroughly before churning, so I recommend making it a day ahead. For best results, ensure you follow the instructions for your particular ice cream maker, and allot the time it requires for any post-churning freezing.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup milk (I used 2%)
- 1-1/2 cups cream (I used 18% but you could use whipping cream)
- 1 cup pumpkin purée homemade or canned (make sure canned purée is plain, not seasoned)
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp ground cloves
How To Make This Recipe
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Whisk the eggs and sugar together in a metal bowl or the top of a double boiler, and then incorporate the milk. Place over a pot with an inch of water that's been brought to the boil and is now at a high simmer, and, over medium heat, stir the mixture constantly. Cook until it's slightly thickened. The custard will coat the back of a spoon and the path of a finger swiped down it will stay open. This will take about 10 minutes.
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Remove from the heat and strain through a fine sieve into another bowl (if there are any bits of scrambled egg in the custard, you don't want them in your ice cream!). Whisk in the cream, pumpkin purée and spices. Cover and chill thoroughly in the refrigerator.
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Proceed to churn the ice cream according to your machine's instructions. If not serving right away, place it in a bowl, cover well and freeze. Allow at least 15 minutes at room temperature so the ice cream can soften and be lusciously scoopable. (I confess, I didn't wait long enough, and it was some work to scoop mine out.)
Recipe Notes
If you have pumpkin spice on hand, you can use 1 3/4 teaspoon of that instead of measuring out each spice individually.