Pumpkin Pie Ice Cream
 
Prep time
Cook time
Total time
 
This is a great ice cream that is ideal for Southern California residents who want all the glory of Autumn foods when it is still 90 degrees and sunny out, or those who just love ice cream any time of the year. It has a rich flavor profile, and tastes like pumpkin pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • 5 large eggs
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup brown sugar
  • 2 cups Pumpkin Egg Nog
  • ½ cup of milk
  • ½ teaspoon kosher salt
  • 1 15 oz can pumpkin puree
  • 1 teaspoon pure vanilla extract
Instructions
  1. Prepare ice bath. Place metal bowl in ice bath to chill.
  2. In a medium size, heat-proof bowl, whisk the yolks, cinnamon, ginger, and half of the brown sugar. Set aside.
  3. In a heavy saucepan stir together the pumpkin egg nog, milk, pumpkin, vanilla, salt and remaining brown sugar over medium-high heat until the mixture starts to simmer. When mixture starts simmering, reduce heat to medium.
  4. Gradually start tempering egg mixture with hot milk mixture buy either slowly drizzling mixture in from saucepan while whisking, or by adding approximately ½ cup full of milk mixture while whisking until you have added all milk mixture.
  5. Return milk and egg mixture back to saucepan, and cook carefully over medium heat constantly, until it is thickened and coats the back of a spatula. (Your should be able to run your finger across the spatula and leave a clear path.)
  6. Strain milk mixture through a fine-mesh strainer into metal bowl in ice bath. Stir to cool mixture.
  7. Mixture can be cooled in refrigerator, or if cool enough from ice bath, placed into ice-cream maker. Follow ice-cream makers directions.
Recipe by Tout va bien! (tm) at https://christymajors.com/live-like-julia-project-pumpkin-pie-ice-cream/