Friday, October 26, 2012
homemade pumpkin ice cream
Last week we went to Yogurt Extreme and they had wonderful flavors like Cinnamon Roll and Pumpkin. Hence my determination to find a pumpkin ice cream recipe to make at home. It's delicious! My kids drizzled a little bit of caramel cinnamon topping on top but it's perfect alone or with a cranberry oatmeal dunker drizzled with white chocolate icing from Trader Joe's.
homemade pumpkin ice cream (Better Homes and Gardens, November 2012)
3 cups half and half
3/4 cup packed brown sugar
5 egg yolks
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla
1 cup canned pumpkin
In a medium saucepan combine the half-and-half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan.
In a small bowl whisk together the egg yolks, pumpkin pie spice and salt. Gradually whisk about 1/2 cup of the half-and-half mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the half-and-half mixture in the pa. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil. Strain mixture through a fine mesh sieve into a large bowl. Stir in vanilla. Whisk the pumpkin into the mixture until thoroughly combined. Cover surface with plastic wrap to prevent a skin from forming and refrigerate until well chilled at least 3 hours or overnight.
Pour the pumpkin custard into a 1 1/2 or 2-quart ice cream maker and freeze according to the manufacturer's directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm at least 3 hours or up to 3 days, before serving. Makes 10 (1/2 cup) servings.