Pumpkin Spice Ice Cream
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
"This rich and creamy ice cream is perfect for the fall and winter holiday season. Try serving it with warm gingerbread, or use it for making a sundae with butterscotch sauce, whipped cream, and chopped toasted nuts."
List of Ingredients
◦ 2 cups heavy cream
◦ ⅔ cup sugar
◦ ½ cup light corn syrup
◦ 6 egg yolks
◦ 1 teaspoon ground ginger
◦ ½ teaspoon ground cinnamon
◦ ¼ teaspoon grated nutmeg
◦ ⅔ cup canned pumpkin purée
◦ 1 teaspoon pure vanilla extract
In a heavy saucepan over medium-high heat, warm 1 ⅓ cups of the cream and bring to a simmer. Remove from the heat.
In a bowl, whisk together the sugar, corn syrup, egg yolks, ginger, cinnamon, and nutmeg until blended. Gradually add the hot cream to the yolk mixture while whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and constantly with a heat-resistant spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Whisk in the pumpkin, vanilla extract, and the remaining ⅔ cup cream until blended. Let the custard cool, then cover, and refrigerate until very cold, at least 3 hours or up to 24 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a covered container and place in the freezer until firm, at least 4 hours or up to 3 days.
Makes about 1 quart
❧ Freeze for full flavor:
Ice creams served right after churning tend to have a mild taste. For the best results, transfer the ice cream to a container and place in the freezer for a few hours to "ripen" and develop a good, deep flavor and optimal texture.