Last year I was introduced to pumpkin ice cream! The game has been forever changed. Move over every other way to eat pumpkin, because this creamy cold version is as rich as a pie, as refreshing as the crisp days of fall, and it has easily become our seasonal treat of choice.
Make your own pumpkin ice cream with; 2 cups heavy cream, 1 cup whole milk, 1 15-oz. can of 100% pumpkin puree, 5 large egg yolks, 3/4 cup sugar, 1/4 teaspoon ground cloves, 1 teaspoon freshly grated ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 2 tablespoons vanilla extract, 1/4 teaspoon kosher salt.
Place 5 egg yokes in a large bowl along with the sugar and whisk until combined.
Heat the cream, cloves, ginger, cinnamon, allspice, and salt on low heat until the mixture begins to froth and simmer. Pull off before boiling.
Slowly add the hot cream mixture to your eggs and whisk while adding. Once the bowls are combined, put the mixture back on the stove and stir constantly until the mixture gets thick and reaches 170 degrees.
Strain the mixture into a large, wide bowl. Add in the pumpkin puree and vanilla. Stir gently to combine. Chill mixture for about 15 minutes in the fridge before adding to the ice cream maker, per package directions. Wait for it paitently and then… indulge in a taste of the season you will quickly love.
Have a tasty weekend!
(Photography © Alberto Bogo/Stocksy United)