Pumpkin Spice Ice Cream

From the blog For Love of the Table

3/4 c. pumpkin purée (180 to 190 grams)—see note

1/2 t. cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1/4 t. ground nutmeg

Pinch of salt

1 c. whole milk

1 1/2 c. cold heavy cream, divided

6 egg yolks

1/2 c. sugar

1/3 c. real maple syrup (107 grams)

1 t. vanilla extract

In a small bowl, combine the pumpkin with the spices. Chill.

Place the milk and 1/2 cup of the cream in a medium-sized, non-reactive saucepan and bring to a boil. While the milk mixture is heating, pour the cold cream into a medium-sized chilled bowl. Place a bowl sieve/strainer over the bowl, set aside and keep cold.

In a small bowl, whisk the egg yolks with the sugar until smooth. When the milk boils, temper the egg yolks by gradually whisking in a third to a half of the hot milk mixture. Bring the milk/cream mixture back to a boil, remove from the heat and stir the tempered egg mixture back into the saucepan. Place the pan over medium heat. Cook, stirring constantly (in a figure-eight motion), until the custard begins to thicken and most of the foamy bubbles on the surface have dissipated. Other indicators that the custard is done: a path will form when you draw your finger across the custard-coated back side of the spoon—and an instant-read thermometer will read about 175°. Immediately strain the custard into the bowl of cold cream. Stir in the pumpkin-spice mixture, the maple syrup and vanilla. Chill the mixture until very cold. (It works best to set the bowl of custard in a large bowl of ice water. This brings the temperature of the custard down quickly.) Cover and refrigerate until ready to use.

Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer container and freeze until firm before serving. Makes a quart of ice cream.

Note: I made my ice cream with freshly roasted and dried pumpkin purée...but you can of course use canned solid pack pumpkin. If you use canned pumpkin you should strain the finished custard (after adding the pumpkin) through a fine sieve. Canned pumpkin can be quite fibrous and the texture would be unpleasant in the finished ice cream.

http://www.forloveofthetable.com/2016/09/a-primer-on-making-french-custard-style.html

As published on forloveofthetable.com