Tuesday, December 7, 2010

Pumpkin Ice Cream

We have finally settled into our new abode. I mean, define "settled" how you wish, but things are getting into their places and the cardboard boxes are disappearing, one by one.

And ever since we got the kitchen boxes mostly unpacked (now we just have to decide how we want to finalize the placement for each tool and utensil), I've been afflicted with a suffering to make pumpkin ice cream. You have to understand, that our little ice cream machine is our culinary sanity in any season of the year. And in this year, more than any other, we've been crazy superfluous with the Libby's canned pumpkin. Really. I think we've had more than our fair share and although I think we could happily continue to indulge in pumpkin-made anything, something tells me this is our last recipe involving the orange squash until '11. It's the ethical thing to do.

Anyway. So, ice cream. In the middle of winter. Seems a bit counter-intuitive, what with hot chocolate and hot cider abounding everywhere, but no snowfall or cold forecast could eschew us from gluttonizing in this rich concoction.

I should warn you too, that it doesn't make an awful lot. Perhaps I had too many spoonfuls of the custard ( you know how we always "have to make sure it tastes good") and depleted the outcome, but I would double this next time, for sure.

And the tots really like it too. I believe you are looking at my kid's third bowl.

Here you go. Recipe for all.

Pumpkin Ice Cream
{Williams Sonoma}

1 cup fresh pumpkin puree or canned, unsweetened pumpkin puree

1 tsp. vanilla extract

2 cups heavy cream

3/4 cup firmly packed dark brown sugar

5 egg yolks

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

Pinch of freshly grated nutmeg

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart

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