GINGER PUMPKIN CUSTARD ICE CREAM

Ginger Pumpkin Custard Ice Cream image

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups buttermilk
1 1/2 cups coconut creamer or half and half, *see notes
1/2 tsp fine sea salt
1/2 cup brown sugar, packed
3 tbsp honey
2 tsp ginger paste, *see notes
1/2 cup pumpkin puree, fresh or canned (w/out spices)
3 whole eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp nutmeg, fresh grated if possible!
1/4 tsp ground cloves
candied ginger, slivered (for garnish)

Steps:

To a medium saucepan, add the buttermilk, creamer or half and half, salt, brown sugar, honey, ginger paste, and pumpkin. Heat slowly over medium heat, stirring often.
To a medium-sized bowl, add the eggs, and whisk vigorously until creamy and smooth.
When the pumpkin mixture is very hot (not boiling), use a ladle to add a little at a time of the hot liquid to the eggs, whisking to incorporate. When the tempered eggs are warm, whisk them into the pan on the stove.
Add the spices - cinnamon, allspice, nutmeg, cloves. Continue cooking the custard - stirring constantly - until it is thick enough to coat the back of a spoon. This process will take about 6 to 8 minutes.
Pour the custard into a sealable container. Chill thoroughly. (See notes).
When the mixture is cold, proceed with freezing your ice cream according the instructions on your specific freezer. My counter top Cuisinart requires 20-25 minutes depending how cold it is when it starts.
When the ice cream is frozen, scoop into individual dishes and garnish with slivered candied ginger, or scoop into a freezer container for later. Enjoy!