What sounds yummier or more festive this month than Pumpkin Ice Cream!
Here is a killer recipe I came across. It’s delicious!
It takes 10 minutes of prep, 8 minutes of cooking and 3 hours of chilling.
Here’s what you will need:
3 cups half and half
3/4 cup packed brown sugar
5 egg yolks
1 tsp pumpkin pie sauce Torani $9 is killer
1/4 tsp salt
1 tsp cognac or brandy
1 tsp vanilla
1 cup canned pumpkin
1. In a medium saucepan combine the half-and-half and brown sugar. Cook over medium heat stirring to dissolve sugar, about 4 minutes until it bubbles form around the edge of the pan.
2. In a small bowl whisk together the egg yolks, pumpkin pie sauce, and salt. Gradually whisk about 1/2 cup of the hot half-and-half mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the half-and-half mixture pan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil. Strain mixture through a fine mesh sieve into a large bowl. Stir in the cognac or brandy if desired and vanilla. Whisk the pumpkin into the mixture until thoroughly combined. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until well chilled at least 3 hours or overnight.
3. If you have an ice cream maker: Pour the pumpkin custard into a 1 1/2 or 2 quart ice cream maker, freeze according to manufactures instructions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at leat 3 hours or up to 3 days.
* I don’t have an ice cream maker and a lot of us don’t so here is how to make it without one.
Making Ice Cream Without A Machine
1. Chill your mixture over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After about forty-five minutes, open the door and check it. It will begin to freeze near the edges, as it does remove it from the freezer and stir it vigorously with a spatula or whisk. Break up any frozen pieces then return to the freezer.
4. Keep checking the mixture every 30 minutes, stirring vigorously as it’s freezing. A hand held mixer works great too if you have one!
5. Check about every 30 minutes and stir periodically. It will take 2-3 hours. Makes 10 (1/2 cup) servings. Enjoy!
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