I've made a lot of
things with pumpkin, but have never once made pumpkin ice cream, so when I saw
this recipe in Taste of the South
magazine,
I had to try it. It was quite an experience! Generally, Mr. O-P is the ice cream maker in the family, but these days I’ve been running amok with the ice cream maker. So when my custard looked like it was beginning to curdle I feared that I’d
failed despite having followed the instructions to the letter, and stirred with
reckless abandon. Fortunately, as it
turned out, it did not curdle. In fact,
I ended up with one of the creamiest, most delicious ice creams that I’ve ever
made. Abundantly pumpkin-y, spicy and
unique, this is one dessert that will cause your friends and family to raise their
eyebrows in enraptured culinary bliss, and say, “Yummmmm!” I topped mine with a sprinkling of Heath
Brickle Bits. You can also grate
cinnamon or nutmeg on top, sprinkle with crushed ginger snaps, or drizzle with
your favorite topping. I tried it with
each of Melissa’s Dessert Sauces and it was wonderful no matter how I topped
it. For purists, it is also delicious simply
left alone.
magazine,
I had to try it. It was quite an experience! Generally, Mr. O-P is the ice cream maker in the family, but these days I’ve been running amok with the ice cream maker. So when my custard looked like it was beginning to curdle I feared that I’d
failed despite having followed the instructions to the letter, and stirred with
reckless abandon. Fortunately, as it
turned out, it did not curdle. In fact,
I ended up with one of the creamiest, most delicious ice creams that I’ve ever
made. Abundantly pumpkin-y, spicy and
unique, this is one dessert that will cause your friends and family to raise their
eyebrows in enraptured culinary bliss, and say, “Yummmmm!” I topped mine with a sprinkling of Heath
Brickle Bits. You can also grate
cinnamon or nutmeg on top, sprinkle with crushed ginger snaps, or drizzle with
your favorite topping. I tried it with
each of Melissa’s Dessert Sauces and it was wonderful no matter how I topped
it. For purists, it is also delicious simply
left alone.
Pumpkin Ice Cream
Taste of the South Magazine
1-1/2 cups whole
milk
1 cup heavy whipping
cream
2/3 cup sugar
¼ cup firmly packed
light brown sugar
1/8 teaspoon salt
5 large egg yolks
1 16-ounce can
pumpkin*
2 teaspoons pumpkin
pie spice
1 teaspoon vanilla
extract
In a medium saucepan, combine milk, cream, sugars, and salt. Bring
to a simmer over medium heat, stirring occasionally.
Place egg yolks in a medium bowl; whisk in half of hot milk
mixture. Return egg mixture to remaining milk mixture in saucepan, whisking to
combine. Cook over medium heat, stirring constantly until mixture thickens and
coats the back of a spoon. Remove from heat; stir in pumpkin. Strain pumpkin
mixture through a sieve set over a bowl. Add pumpkin pie spice and vanilla to
pumpkin mixture, whisking to combine. Cover, and refrigerate until thoroughly
chilled, approximately 4 hours.
Process pumpkin mixture in an ice cream maker according to
manufacturer’s instructions. Spoon into a freezer-safe container. Cover and
freeze until firm, approximately 3 hours. Serve with pecan brittle, if desired.
Yield: 4 cups
*I used less than
this, about ¾ of the can, because
that was all I had on hand.
Pumpkin Ice Cream! Oh how cool. You know I've never made ice cream before but if I did, I sure would love to try making it Pumpkiny:) Love the Heath Brickle Bits for a topping too.
ReplyDeleteThanks for sharing, Pattie...it looks heavenly:)
This looks great, its a very different flavor for ice cream and I am sure very delicious!
ReplyDelete