Pumpkin Ice Cream

I realize that it is either getting cold or is already pretty cold in most places but up until yesterday, it was still tank top weather here in El Paso. Although, I personally believe that ice cream is a year round treat and it doesn't matter what the temperature outside is... Inside it can always be ice cream time!

This pumpkin ice cream was so good. It tasted like frozen pumpkin pie. Mmmmmmm! I also used the ice cream to make ice cream sandwiches for the kids. Let me tell you... pumpkin ice cream sandwiched between two snickerdoodles is A-MAZ-ING!

Enjoy!

Pumpkin Ice Cream

Recipe from Pennies on a Platter

5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble. Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water. Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly. Turn the heat to low and scrape the yolks back in to the saucepan. Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath. Stir in the brown sugar until dissolved and cooled. Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree. Whisk until incorporated, then press through a fine-mesh strainer. Freeze in your ice cream maker according to manufacturer’s instructions. Freeze for at least one hour before serving.