Pumpkin Ice Cream

Like so many other bloggers, I start dreaming about pumpkin when the leaves start turning colors and the temperature drops.  It’s sort of like Advent, but for the Great Pumpkin. This year the temperature has not quite dropped, but the leaves have turned, and that turned out to be enough.  I’ve already had a few pumpkin spice lattes and bookmarked a few dozen pumpkin recipes. 
pumpkin ice cream37
Since the temperature has not cooperated with my baking ambitions, I decided to start with some creamy pumpkin ice cream.  Dan and I gobbled this up in a few sittings, but now that I’ve worked out the nutritionals, I realize that I’ll need to lighten up next time! My ice cream is as caloric as Ben and Jerry’s.  Yikes!

Pumpkin Ice Cream
Adapted from David Lebovitz
It’s important to strain the ice cream.  The pumpkin is definitely a bit gritty if you don’t!

1 1/2 cups 2% milk
1 cup heavy cream
1/3 cup plus 2 Tablespoons granulated sugar
1 tsp ginger
1/2 tsp ground cinnamon
1 cinnamon stick
1/2 tsp ground nutmeg
1/4 tsp salt
5 large egg yolks (save the whites for some angel food cake!)
1/4 cup packed dark brown sugar
1/2 tsp vanilla extract
2 tsp Bourbon
3/4 cup canned pumpkin puree (not pumpkin pie filling)

1. Set up an ice bath in a large bowl, and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.

2. In a medium saucepan, combine the 1 1/2 c milk, 1 c cream, 1/3 c and 2 T sugar,  1 t ginger, 1/2 t cinnamon, cinnamon stick, 1/2 t nutmeg, and 1/4 t salt.

3. Heat the mixture over medium heat until it begins to bubble and foam.

4. While the milk and cream are warming, whisk the yolks in a medium bowl.  Once the milk mixture is bubbling, gradually add about half of it to the yolks, stirring constantly to temper.

5. Pour the tempered yolks and milk mixture back into the saucepan containing the rest of the milk mixture and reduce the heat to low.  Continue to stir constantly, scraping the bottom of the pan with a heatproof spatula, until the mixture thickens enough to lightly coat the back of a spoon.

6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the 1/2 t brown sugar.  Continue to stir until cool, and chill overnight.

7. The next morning, whisk in the 2 T vanilla, 2 t bourbon, and 3/4 c pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Nutritionals (for 8 1/2 cup servings) Cals: 248, Fat: 15, Carb: 23, Fiber: 1, Protein: 6