Spiced Pumpkin Ice Cream
One of my favorite things about fall is using pumpkin in every way possible. I'm not sure how much Stephen likes pumpkin, but he's slowly getting used to the idea of having it on a weekly basis. At least he tries everything I make with it... and goes back for seconds :) Since we love to make homemade ice cream I thought this would be perfect for after dinner! It tastes like a frozen pumpkin pie- so delicious! It would be great with some gingersnap cookies crumbled on top or chopped toasted pecans. However you decide to serve it, I'm sure it will be a hit!
Spiced Pumpkin Ice Cream
Ingredients:
¼ c. sugar
½ c. brown sugar, packed
Sumber http://stephenandnat.blogspot.com
½ c. brown sugar, packed
1 c. pumpkin puree
1 c. heavy cream
1½ c. whole milk
5 egg yolks
5 egg yolks
½ tsp. pumpkin pie spice
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¹⁄₈ tsp. ground nutmeg
¼ tsp. salt
2 tsp. vanilla
2 tsp. vanilla
DIRECTIONS:
1. In a medium saucepan over medium heat, combine milk, ½ c. of heavy cream and sugars. Bring mixture to a low simmer.
2 While mixture is heating over the stovetop, in a medium size mixing bowl, whisk egg yolks with pumpkin pie spice, cinnamon, ground ginger, nutmeg and salt. Slowly pour hot milk mixture into the eggs, whisking while doing so.
3. Return mixture to the stovetop and continue heating until the temperature coats the back of a rubber spatula or reaches 160 degrees on a thermometer.
4. Pour the mixture through a mesh sieve into a large mixing bowl. Add vanilla, salt, remaining ½ c. of heavy cream and pumpkin puree into the large mixing bowl. Whisk until smooth. Cover with plastic wrap and place into refrigerator to chill for 1 hour.
5. Once the mixture has chilled, pour mixture into an ice cream machine and chill according to manufacturer's instructions (20 minutes or so with the KitchenAid attachment). Transfer the churned ice cream into an air-tight freezer safe container and freeze for 3-4 hours before serving.
Adapted from Williams-Sonoma, Pumpkin Ice Cream | Makes approximately 6-8 servings
1. In a medium saucepan over medium heat, combine milk, ½ c. of heavy cream and sugars. Bring mixture to a low simmer.
2 While mixture is heating over the stovetop, in a medium size mixing bowl, whisk egg yolks with pumpkin pie spice, cinnamon, ground ginger, nutmeg and salt. Slowly pour hot milk mixture into the eggs, whisking while doing so.
3. Return mixture to the stovetop and continue heating until the temperature coats the back of a rubber spatula or reaches 160 degrees on a thermometer.
4. Pour the mixture through a mesh sieve into a large mixing bowl. Add vanilla, salt, remaining ½ c. of heavy cream and pumpkin puree into the large mixing bowl. Whisk until smooth. Cover with plastic wrap and place into refrigerator to chill for 1 hour.
5. Once the mixture has chilled, pour mixture into an ice cream machine and chill according to manufacturer's instructions (20 minutes or so with the KitchenAid attachment). Transfer the churned ice cream into an air-tight freezer safe container and freeze for 3-4 hours before serving.
Adapted from Williams-Sonoma, Pumpkin Ice Cream | Makes approximately 6-8 servings
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