pumpkin ice cream from scratch
Yesterday was a pumpkiny kind of day. My friend Thuy and I started off by making pumpkin scones. The recipe only used a quarter of the can of pumpkin, so we ended up using the rest of the can to make pumpkin ice cream. One of my pet peeves is eating pumpkin-flavored things that aren’t flavorful enough. We used David Lebovitz’s recipe, and it really pulled through.
The ice cream is packed with pumpkin flavor. Right out of the machine, it was soft and creamy; after freezing it for a night, the ice cream turned a bit crumbly. Perhaps it’s because we didn’t add any rum, so I want to try making it again to see how adding the alcohol affects the texture.
Pumpkin ice cream
from David Lebovitz
Makes about 1 quart
If using canned pumpkin, make sure to find one that’s 100% pumpkin. Often you’ll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.
Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.
1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)
optional: 2 teaspoons Grand Marnier, rum or brandy
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
7. 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.