Oh man, this ice cream is good. It kind of tastes like creamy, icy pumpkin pie filling. It’s also rich, so you don’t need that much of it.
I should mention that I cannot remember where I got this recipe. So if it looks familiar to you, let me know and I’ll give credit.
Pumpkin Ice Cream
2 c cream
2/3 c brown sugar
2 Tbs molasses
5 egg yolks
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c fresh or canned pumpkin puree
1 tsp vanilla
1 Tbs rum (optional)
Combine 1 1/2 cups of the cream with the sugar and the molasses.
In a separate bowl, whisk together the yolks, spices, and remaining 1/2 cup of cream.
Heat the cream/sugar mixture for 5 minutes, stirring constantly. Make sure it doesn’t boil. Turn off the heat.
Temper the eggs. Slowly pour 1 cup of the warm cream into the eggs while whisking briskly. The pour the eggs into the cream.
Heat the batter slowly until it thickens, about 5 minutes. Turn off the heat.
Pour the batter through the sieve to get rid of the solids. Add the pumpkin and the vanilla.
Chill overnight or until thoroughly cold. Run through an ice cream machine. Add the rum at the end. Enjoy!