Pumpkin Ice Cream

Oct 4th, 2010 by Gemma

Pumpkin ice cream is a little confusing, the flavours, the warmth of the spices all taste like pumpkin pie. But pumpkin pie has neither this texture, or the temperature of the ice cream!

To have something that is cold, frozen in fact, but gives off a warmth tricks the palate so it no longer knows what you’re eating. It’s a comfort food for many people, pumpkin pie that is, this allows it to be enjoyed during the summer and warmer months when you don’t want to have the hassle of making a pie (or have the oven on heating the house up).

You start with a basic custard, this used just yolks, sugar and milk. I split the sugar between the milk and the yolks as it was too much for the yolks alone.

In a separate container whisk together the cream, spices and pumpkin puree. Once the custard is done strain it over the pumpkin mix then whisk the two together.

Cover it in cling wrap and leave it to chill. Adding the custard to the cold pumpkin and cream helps start the cooling process but you really want to leave it for a few hours, overnight is better.

I found that this ice cream churned rather hard. It’s texture now that it’s frozen is a little icy. I’m contemplating following David Lebovitz’s lead and adding a tablespoon or two of liquor to the mix, I imagine a dark rum or brandy would augment the flavour well.

If you don’t want to used canned pumpkin you can make your own puree by either boiling or roasting the pumpkin (depending on the flavours you want) then blending until smooth.

I also think turning it into an actual pumpkin pie ice cream (as opposed to pumpkin ice cream) might be a nice touch, either with some baked pastry flaked in, or a graham crust broken in.. yes? no? maybe?

Either way this recipe is definitely on the first steps to becoming a winning recipe.. Now, if only I liked vegetables in desserts!

Recipe – from Ice Cream! by Pippa Cuthbert
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Makes 1 qt

400ml Whole Milk
3 Egg Yolks
200g Sugar
450g Pumpkin Puree
1/2tsp Nutmeg
1/2tsp Cinnamon
250ml Heavy Cream

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