I saw a recipe for pumIpkin ice cream on pinterest and my first thought was "yes, that's happening." Here is the recipe I used. I doubled mine so if you want a smaller batch without having to do any math go check out that site!!!
Let's get started...
Spread the pumpkin puree in a baking dish. Set aside.
Separate 12 eggs (you will be using the yolks...obviously)
Add sugar to the yolks and whisk until the mixture is smooth. Set aside.
Heat the half and half until just before it simmers. Here is where I went astray from the original recipe. She used whipping cream and whole milk. I substituted both for half and half.
When it gets to where is needs to be you are going to temper the egg mixture. Remove the milk from the heat and add one ladle into the eggs. Mix until it's combined. Continue to do this until the eggs have risen in temperature and most of the milk has been incorporated.
Add the eggs into the rest of the milk. Put back on the stove and heat it until it is 170 degrees. You need to stir it the entire time. This will give you a custard. When it has reached 170 take it off the heat and pour it over the pumpkin puree and stir it all together.
When it's combined add the spices and vanilla
Pop it into the freezer until it reaches room temperature. When it's room temp put it into your ice cream maker and then enjoy the most delicious taste of fall you will experience!
I forgot to take some pictures of the process but if you head over to the original site she has lots and lots of pictures!!!
Here is the recipe doubled and changed to use half and half:
2 teaspoon ground cinnamon7/2 teaspoon ground allspice4 Tablespoons vanilla extract
Prep the pumpkin by putting it in a dish and spreading it out
Make the custard. To your yolks add sugar and whisk til smooth. Set aside. Heat the half and half until just before it simmers. Temper the eggs with the milk. After tempering put the mixture back on the stove top and heat until 170 degrees, stirring constantly. When it has reached the desired temp take it off the heat.
Pour the custard over the puree and combine it. Add the spices and vanilla.
Chill the mixture in the freezer until it reaches room temperature then use your ice cream maker to turn it into ice cream.
Until next time,
xoxo