I recently wondered what the purpose of an ice cream maker is. You still need to put the mixture in the freezer to thicken so why do I also have to churn it in a frozen bowl for awhile? Upon discussing with a colleague, the conclusion was the churning is necessary or the mixture will just become a solid brick. So I don't have an ice cream maker so I thought if I just stirred it out of the freezer every once in awhile, that would work.
This recipe is from Joy the Baker's second cookbook, Homemade Decadence, which has an entire section devoted to delicious and unique ice cream flavors. Egg yolks and brown sugar are whisked together in a medium bowl. Pumpkin puree and all the flavors of fall (cinnamon, nutmeg, cloves and ginger) are cooked in a small saucepan to soften the pumpkin. These are both set aside.
For a bonus, you can add some ginger snaps to it for some extra crunch or even stir in some chocolate chips. Confirmed: it tastes just like pumpkin pie.
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 6 egg yolks
- 3/4 cup brown sugar, packed
- 2 cups heavy cream
- 1 cup whole milk
- In a small saucepan, stir together the pumpkin puree and spices. Allow the pumpkin to start bubbling a little bit. Set aside.
- In a small bowl, whisk together the egg yolks and brown sugar. Also set aside.
- In a medium saucepan, combine the heavy cream and milk. Stir together over medium heat until just below boiling. The milk mixture will begin to steam.
- Pour the milk mixture through a strainer into a medium bowl. There will be some curds that are caught by the strainer, resulting in a spongy waste. You won't need this stuff.
- Allow the milk mixture to cool slightly before adding the egg-sugar mixture. Whisk to combine.
- Stir the pumpkin into the medium bowl and combine completely.
- Follow the instructions for your ice cream maker (likely something along the lines of adding the batter to the ice cream churner bowl, churn, freeze overnight etc.).
- You can add some crumbled ginger snaps or chocolate to this for extra decadence. Serve in abundance.