Pumpkin Pie Ice Cream

Name: Pumpkin Pie Ice Cream
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters packed dark brown sugar; 6 larges egg yolks; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 473 milliliters heavy cream; 2 servings Ice; 177 milliliters pumpkin purée (not pie filling); 1 teaspoons fine salt; 1 teaspoons vanilla extract; 118 milliliters whole milk

For $3.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 17g of protein, 105g of fat, and If you have brown sugar, salt, ground ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 15 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Prepare an ice water bath by filling a bowl halfway with ice and water; set it aside.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Place a fine-mesh strainer over a large heatproof bowl; set it aside.

Equipment you will use

Sieve

Bowl

Whisk together the cream, 1/2 cup of the brown sugar, the pumpkin, milk, salt, and vanilla in a medium saucepan until smooth.

Ingredients you will need

Brown Sugar

Pumpkin

Vanilla

Cream

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Heat the mixture over medium heat, whisking occasionally, until steam begins to rise from the surface, about 5 minutes. Meanwhile, whisk the remaining 1/2 cup of sugar, egg yolks, cinnamon, and ginger in a large bowl until smooth; set aside.While whisking constantly, slowly pour about half of the heated cream mixture into the egg yolk mixture.

Ingredients you will need

Egg Yolk

Cinnamon

Ginger

Cream

Sugar

Equipment you will use

Whisk

Bowl

Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon or registers 170°F on an instant-read thermometer, about 2 minutes. (Don’t let the mixture boil.) When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.

Ingredients you will need

Custard

Cream

Egg

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Spatula

Frying Pan

Pour the custard through the prepared strainer into the bowl and discard the contents of the strainer.

Ingredients you will need

Custard

Equipment you will use

Sieve

Bowl

Place the bowl in the ice water bath and let the custard cool, stirring occasionally, until it reaches room temperature, about 20 minutes.Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.

Ingredients you will need

Ice Cream

Water

Custard

Wrap

Equipment you will use

Ice Cream Machine

Plastic Wrap

Bowl

Serve immediately for a soft ice cream, or transfer to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 1 month.

Ingredients you will need

Ice Cream