I’m a huge fan of Ice Cream. It doesn’t matter what the season. Even if it’s cold outside, as far as I’m concerned, it’s still Ice Cream weather.
Nobody said it has to be Vanilla or Chocolate either! Today I’d like to show you how I made my Pumpkin Ice Cream.
This is a cooked recipe, which means it’s lusciously rich and creamy.
Begin by separating 5 Eggs and whisk the yokes until smooth. Notice how rich my fresh eggs are! (I like to save the egg whites and use them later).
Add 3/4 cup Sugar and 1/4 cup Brown Sugar to the eggs.
Using a medium sauce pan, heat 1 cup Whole Milk to scalding. Slowly whisk the hot milk into the egg and sugar mixture.
Stir in 1 tsp Vanilla and 1 1/2 cup Heavy Cream.
Incorporate the following spices; 1/2 tsp Cinnamon, 1/4 tsp All Spice, 1/4 tsp Ginger, and 1/4 tsp Cloves.
Return the mixture to the stove and cook over medium heat for 10 minutes, stirring constantly. Be careful not to boil. You should notice it thicken a bit.
Remove from heat and pour the liquid through a strainer to remove the bits of cooked egg.
Stir in 1 1/2 cup and Pumpkin Puree. I’ve used my fresh puree that I made the other day. I’ve been storing it in the freezer and still have enough left for some cookies or something.
Allow it to cool in the refrigerator before pouring into an Ice Cream maker, following the instructions for your specific brand. Once thickened, transfer to a freezer safe container and freeze for at least 2 hours.
Next step – Enjoy! Try it with a drizzle of Pure Maple Syrup for extra indulgence.
I used my leftover Egg Whites to make some Chicken Fried Rice for dinner. And guess what was for dessert!