Pumpkin Ice Cream

Pumpkin and ice cream should be allowed all year long. Pumpkin pie lovers will rejoice over this pumpkin ice cream which tastes just like pumpkin pie filling.

Hooray internet! Yesterday was a productive day. Internet installed in the morning then painted the master bedroom, accent wall in the guest bedroom, and the entryway. As far as my food-life goes it’s been mostly cereal, pop tarts, mac and cheese, and dining out. So do not be fooled, I have not truly broken in the new kitchen and my posts may be sparse still for another week. Hopefully back to normal soon though as my POD that I haven’t laid eyes upon in a year arrives today!

This ice cream was made while I was still in Knoxville, recovering from the flu. My dad actually made it as the first ice cream made in his new KitchenAid ice cream maker that he got for Christmas. Since I was moving out he had to start learning how to use his own! My dad always buys an excess of fresh pumpkin every fall to cook and make puree which he then freezes. What better flavor to start out with than pumpkin? Especially when this ice cream tastes just like pumpkin pie filling. I also topped mine with toasted almonds because they are freaking delicious.

One year ago: Goat Cheese Stuffed Bacon Wrapped Dates

Two years ago: Inedible Favorites – Luke 9 Months

Four years ago: Quinoa Pilaf with Pine Nuts

PUMPKIN ICE CREAM

Makes 2 quarts

Ingredients:

6 egg yolks

3/4 cup sugar

1/2 tsp vanilla extract

1-1/2 cups light cream

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp

1-1/2 cups heavy cream

1-1/2 cups pumpkin puree

Directions:

1. In a medium heat-proof bowl whisk together the yolks, sugar, and vanilla. Set aside.
2. In a heavy saucepan over medium-high heat, heat the light cream, stirring often, until it just comes to a simmer; reduce to medium-low heat. While whisking, gradually add to the yolk mixture. Whisk in the spices.
3. Return mixture to saucepan and stir constantly over medium-low heat until thickened, about 10 minutes. Remove from heat.
4. Whisk in the heavy cream and pumpkin. Strain into a medium bowl, cover, and refrigerate until well chilled, at least 2 hours or overnight.
5. Churn the ice cream according to the manufacturer’s instructions. Serve immediately as soft serve or scoop into a freezer-safe container and freeze for at least 3 to 4 hours.

Source: Adapted slightly from the KitchenAid Ice Cream Maker Recipe Booklet.

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