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Spiced Pumpkin Custard Ice Cream

Posted by Tamara in Dessert, Recipes on October 20, 2009 | no responses

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What You Need:

  • 2 C whipping cream
  • 3/4 C dark brown sugar, packed
  • 5 egg yolks
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1/4 t ground nutmeg
  • 1/4 t ground allspice
  • 1/4 t ground cloves
  • 1 t vanilla
  • 1 C canned pumpkin

How to Make It:

  1. Pour the cream into a saucepan placed over medium heat.
  2. Stir the brown sugar into the cream.
  3. Cook, stirring constantly, for 5 minutes or until the sugar has completely dissolved.
  4. Place the egg yolks into a small mixing bowl.
  5. Stir in the cinnamon, salt, nutmeg, allspice and cloves until well combined.
  6. Remove 1/2 C of the hot cream and slowly whisk it into the egg mixture.
  7. Pour the egg mixture into the hot cream mixture whisking as you pour.
  8. Cook, stirring constantly for 5 minutes or just until the mixture coats a metal spoon and a finger mark runs clear through the mixture, being sure not to allow the mixture to boil.
  9. Pour the mixture through a sieve into a bowl.
  10. Stir the vanilla into the mixture well.
  11. Whisk the pumpkin into the mixture well.
  12. Pour into the freezer canister and freeze according to the direction for your ice cream maker.
  13. Allow to ripen 4 hours.

Makes 10 servings

Fill the freezer canister on your ice cream maker 2/3 full. This will allow room for the ice cream to expand during the freezing process. Always refrigerate any extra until you are ready to place it in the ice cream maker.

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