Pumpkin Pie Ice Cream

Ingredients

Yield:

1 L

• • 335ml milk
  • 335ml whipping cream
  • 1 clove
  • ¼ cinnamon stick
  • ½ whole nutmeg
  • 8 large egg yolks
  • 1/3 C (80g) dark brown sugar
  • 1/4 C (45g) granulated sugar
  • 1 Tbsp vanilla extract
  • 1 tsp pumpkin spice
  • (a blend of cinnamon, nutmeg, ginger and allspice)
  • 1 C (225g) pumpkin puree (just shy of 1 cup)

Preparation

Difficulty:

Medium

Time:

Total Time:

1 Day

1. 1. Allow pumpkin puree to drain through cheese cloth or coffee filter overnight, to rid of excess water content which will affect ice cream texture
   2. Whisk yolks with sugar and set aside
   3. Heat milk and cream with whole spices
   4. Temper yolk mix with some hot liquid and return to pot
   5. Cook over medium heat to “Anglaise” stage (83-85C), mix should coat the back of a wooden spoon
   6. Strain mix through a fine mesh strainer into another container
   7. Place container in an ice bath to stop the cooking process and cool ice cream base
   8. Rest mix overnight (or at least 4 hours) and churn in ice cream machine