Name: Homemade Pumpkin Ice Cream
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Homemade pumpkin puree - 1 cup; Vanilla extract - 1 teaspoon; Vanilla bean, halved lengthwise and seeds scraped out - 1; Heavy cream - 2 cups; Dark brown sugar, divided - 1 ¼ cups; Egg yolks - 5; Ground cinnamon - ½ teaspoon; Ground ginger - ½ teaspoon; Salt - 1 pinch; Ground nutmeg - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Pumpkin Ice Cream

1. Homemade pumpkin puree - 1 cup

2. Vanilla extract - 1 teaspoon

3. Vanilla bean, halved lengthwise and seeds scraped out - 1

4. Heavy cream - 2 cups

5. Dark brown sugar, divided - 1 ¼ cups

6. Egg yolks - 5

7. Ground cinnamon - ½ teaspoon

8. Ground ginger - ½ teaspoon

9. Salt - 1 pinch

10. Ground nutmeg - 1 pinch

How to cook deliciously - Homemade Pumpkin Ice Cream

1. Stage

Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.

2. Stage

Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.

3. Stage

Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.

4. Stage

Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

5. Stage

Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.

6. Stage

Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.

7. Stage

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.