When I was looking for a dessert to bridge the season between summer and fall this ice cream adapted from Williams Sonoma was the perfect solution. It is still warm enough to eat ice cream without getting a chill but the calendar and the cool mornings say autumn is here. With an ice cream maker, this dessert is a breeze to make and can be made several days in advance. It truly tastes like a frozen pumpkin pie so how can you go wrong with that? The first time I served it to guests they were initially a bit skeptical but once they tried it, they loved it. Glenn even bemoaned the fact we were serving it to guests since he wanted to keep it all for himself. I guess it is a keeper and I’ll be making more.
PUMPKIN ICE CREAM
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup packed dark brown sugar
6 egg yolks
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In a bowl, whisk together the pumpkin puree and the vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2 quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles for around the edges of the pan, approximately 5 minutes.
Meanwhile, in a large bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, and remaining cream and remaining sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth.
Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
Cover and freeze until firm, at least 3 hours or up to 3 days before serving.
Yields: 1 quart