Pumpkin ice cream is a wonderful dessert for the fall season - or any time during the year!
Keyword: Ice Cream
Author: Eva Bakes
1 and 1/2cupswhole milk
1/3cup plus 2 Tablespoons granulated sugar
5large egg yolks
1/4cuppacked dark brown sugarI only have light brown sugar and used that
2teaspoonsGrand Marnierrum or brandy (optional; I omitted)
3/4cuppumpkin pureecanned or homemade
* I replaced these ingredients with 2 teaspoons of pumpkin pie spice
Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl inside it. Set a mesh strainer over the top. (I skipped this step.)
In a medium saucepan combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. (I replaced the ground spices with 2 teaspoons of pumpkin pie spice, so I mixed this with the milk, cream, sugar and salt.)
Warm the mixture over medium heat until the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm milk mixture to temper the yolks. Stir constantly.
Transfer all of the warmed egg yolks into the saucepan and continue cooking over low heat. Keep stirring and scraping the bottom until the mixture thickens and can coat either your spatula or a wooden spoon. If using an instant-read thermometer, the temperature should read between 160º-170ºF.
Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool. Chill thoroughly, preferably overnight.
After the mixture has cooled, whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.