HOMEMADE PUMPKIN ICE CREAM

Homemade Pumpkin Ice Cream image

This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 7h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup homemade pumpkin puree
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise and seeds scraped out
2 cups heavy cream
1 ¼ cups dark brown sugar, divided
5 egg yolks
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 pinch ground nutmeg

Steps:

Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.8 g, Cholesterol 209.5 mg, Fat 24.9 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 14.8 g, Sodium 127.2 mg, Sugar 25 g