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Pumpkin Ice Cream

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Sonoma Modern American

Pumpkin Ice Cream

2 cups ½ & ½

1 ½ cups heavy cream

1 tsp vanilla extract

1 cinnamon stick

Small pinch nutmeg

7 egg yolks

¾ cup sugar

½ cup unsweetened pumpkin puree

Heat ½ & ½, cream and flavorings over med heat.  Whisk sugar and yolks together.  Add puree.  When cream comes up to a light boil, turn off stove.  Temper cream into the yolks, by slowly adding hot cream to the yolks, whisking the entire time.  Add ¼ of the cream to the yolks.  Pour back into the pot.  Using a rubber spatula stir the cream and yolk mixture over low to med heat for 3-5 min until lightly thickened.  Be sure to scrape the bottom and sides constantly.   DO NOT BOIL!  Remove from heat and stir for one more minute.  Strain and cool in a ice bath.  Freeze in ice cream machine according to manufacturers instructions. 

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