Monday Meltdown: Pumpkin Ice CreamPosted: October 29, 2012
It’s baaaack! Monday Meltdown returns with a very special Halloween-inspired ice cream: pumpkin. Get your Jack-o-Lanterns ready and churn up this treat, which is a lot like the creamiest part of your favorite pumpkin pie – only frozen. Can you give ice cream out to trick or treaters? Hmm. Better to keep it all for yourself.
Also: For anyone in the path of Hurricane Sandy, stay home and be safe. Hopefully you’ve got some good food to hunker down with.
Pumpkin Ice Cream
– 1 cup of pumpkin puree
– 1 teaspoon of vanilla
– 2 cups of heavy cream
– ¾ cup of brown sugar
– 5 egg yolks
– ½ teaspoon of ground cinnamon
– ½ teaspoon of ground ginger
– ¼ teaspoon of salt
– Pinch of ground nutmeg
– 1 tablespoon of bourbon (optional)
In a bowl, mix together the pumpkin and vanilla. Cover and refrigerate for at least 3 hours, or up to 8 hours.
In a heavy saucepan over medium heat, combine 1 ½ cups of heavy cream and ½ cup of brown sugar. Cook until bubbles form around the edges, about 5 minutes.
Meanwhile, in a medium bowl, whisk together the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining ½ cup of cream and the remaining ¼ cup of brown sugar.
Remove the cream mixture from the heat. Gradually whisk about ½ a cup of the mixture into the egg yolk mixture until smooth. Pour the egg mixture back into the pan, and cook over medium heat, stirring constantly, until thick and the custard can coat the back of a wooden spoon. (Do not boil the mixture.) Strain through a fine-mesh strainer into a bowl, and then whisk in the pumpkin mixture. Cover with plastic wrap, pressing directly on the surface to prevent a skin from forming, and refrigerate at least 3 hours or overnight.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. Add the bourbon during the last minute of churning. When the ice cream is thick and creamy, place into a freezer-safe container (with a piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.