Homemade frozen pumpkin ice cream recipe

Looking for more ways to use up some of my pumpkin puree and decided to make some pumpkin ice cream, though technically this should be called pumpkin frozen custard, either way it tastes great.

Homemade frozen pumpkin ice cream

Ingredients:

• 1 cup fresh pumpkin puree
• 1 teaspoon real vanilla extract
• 2 cups heaving whipping cream
• 3/4 cup packed brown sugar
• 5 egg yolks
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon kosher salt
• pinch of nutmeg

Directions:

1. Whisk pumpkin puree and vanilla, cover and refrigerate for 3 hours.
2. Add 1.5 cups cream and 1/2 cup of brown sugar to saucepan at medium heat for 5 minutes.  You should see some bubbles forming around the edges though no boiling.  Remove from heat.
3. In a separate bowl add remaining cream and sugar, egg yolks, salt, and spices and whisk until smooth.
4. Add 3 tablespoons of warm mixture to bowl one tablespoon at a time while whisking between tablespoons.  This is to slowly bring up the temperature of the egg mixture without “cooking” the eggs causing some chunky custard.  This process is known as tempering.
5. Add egg mixture to saucepan and simmer for 5 minutes
6. Strain custard mixture though a metal sieve into metal bowl placed in a sink (or even larger bowl) filled with ice water and stir for a few minutes to quickly reduce the temperature.
7. Place plastic wrap directly over the custard mixture to prevent skin from forming. 

   

8. Place custard in the refrigerator overnight.
9. Pour into ice cream machine for 45 minutes then move into freezer for 3 hours (though I would recommend sneaking a taste before putting in the freezer)