Pumpkin Pie Ice Cream

This is a recipe that I found at http://www.davidlebovitz.com/2009/11/pumpkin-ice-cream-recipe/  It is an excellent recipe and even though it calls for liquor, we did not add it because we don't drink. It still tasted amazing. The only thing I would change is to use half and half or even just straight cream and make it as creamy as possible. Our puree that we used wasn't the greatest either. It had way to much water in it. This website recommended using a butternut squash. We have some other varieties of squash like Sunshine and Cinderella Pumpkins that would make a great pumpkin puree. The sunshine squash are significantly drier. If you can help it, do not use Jack-o-Lantern pumpkins. They really do not have great flavor.

Pumpkin Ice Cream

Makes about 1 quart (1l)

Adapted from The Craft of Baking by Karen DeMasco & Mindy Fox

If using canned pumpkin, make sure to find one that’s 100% pumpkin. Often you’ll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.

Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.

• 1 1/2 cups (375 ml) whole milk
• 1 cup (250 ml) heavy cream
• 1/3 cup plus 2 tablespoons (95 g) granulated sugar
• 1 teaspoon freshly-grated ginger
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• 1/2 teaspoon freshly-ground nutmeg
• 1/4 teaspoon kosher salt
• 5 large egg yolks
• 1/4 cup packed (60 g) dark brown sugar
• 1/2 teaspoon vanilla extract
• optional: 2 teaspoons Grand Marnier, rum or brandy

3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.

2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.

3. Warm the mixture until hot and the edges begin to bubble and foam.

4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.

5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).

6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.

7. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Variations: Stir in 1 to 1 1/2 cups (250 – 320 g) white or milk chocolate chips, crushed caramel, chopped up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too.

Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top for serving, which was suggested in the book.