As the leaves turn golden and the air takes on an autumnal crispness, there’s no better way to celebrate the season than with a scoop of homemade pumpkin ice cream. This dessert captures the essence of autumn, combining the rich, earthy tones of pumpkin puree with the warm spices of cinnamon, ginger and nutmeg.
Ingredients:
- 1 (15 oz.) can pumpkin puree
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup packed brown sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Method:
In a large bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg and kosher salt. Set aside.
Combine the whole milk, heavy cream and brown sugar in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is warm and the sugar has dissolved.
In a separate bowl, whisk the egg yolks until light and fluffy.
Gradually temper the egg yolks by adding a small amount of the warm milk mixture, whisking constantly to prevent the eggs from scrambling.
Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over a low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Pour the custard through a fine sieve into the bowl with the pumpkin mixture. Add the vanilla extract and stir to combine.
Cover and chill in the fridge for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2-3 hours.
