Dessert for 10
Pumpkin Ice Cream
Pumpkin, spices, and molasses enrich a cooked egg custard that chills, freezes, and becomes creamy homemade ice cream.
$0.54per serving $
250 minstart to table
10servings
Ingredients
- 1 cup heavy cream
- 1 3/4 cup whole milk
- 2 tsp unsulfured molasses
- 6 large egg yolks
- 1 cup granulated sugar
- 1/8 tsp salt
- 1/2 tbsp vanilla extract
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Steps
- Warm the heavy cream, milk, molasses, pumpkin, cinnamon, nutmeg, and ginger in a medium saucepan over medium heat until steaming.
- Whisk the egg yolks, sugar, and salt in a bowl, then slowly whisk in the warm milk mixture.
- Return the custard to the saucepan and cook over medium-low heat for 8 to 10 minutes, stirring, until it reaches 175 F and coats a spoon.
- Stir in the vanilla, pour the custard into a shallow metal pan, and chill for 30 minutes.
- Freeze the custard for 3 hours, stirring every 30 minutes during the first 2 hours, until firm.
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