Heather’s Pumpkin Pie Ice Cream
AuthorHeatherLeighCategoryDessertDifficultyIntermediateI was on a job in Manhattan recently and the catering group had pumpkin pie ice cream sandwiches as a snack! I am proud to admit I had THREE! I even hid some in the freezer for the next day ... I don't think I've ever done that with a food item before, proving this will be seriously yummy. So using my tastebuds' excellent memory, may I present the ice cream portion of this delectable dessert.
Add the cream and milk together in a small pot on the stove over medium heat. Stir continuously until the mixture starts to steam but not boil. Remove from heat, let cool slightly.
Meanwhile, in a medium bowl, whisk together the three egg yolks until smooth. Add the 0.5 cup of sugar and whisk well until the mixture becomes pale yellow.
Slowly add small amounts (start with 1 TB) of the hot milk/cream mixture, stirring well after each addition. Add until the mixture is thin, then pour all of this back into your pot of cream/milk.
Return to low heat and stir constantly, until custard coats back of spoon. Remove from heat and let sit for 30 minute- 1 hour, until almost room temperature.
While your custard is cooling, stir together the remaining ingredients in a large bowl. Stir really well.
Slowly add the cooled custard, stirring well as usual.
Once everything is combined, process and chill per manufacturer's instructions in your ice cream maker.
Make sure when you're done churning to scrape your ice cream into a Pyrex bowl with lid to keep your tasty ice cream happy and protected in your freezer. Voila!!
Sandwich this ice cream between two molasses cookies and proceed to heaven!
Ingredients
Directions
Add the cream and milk together in a small pot on the stove over medium heat. Stir continuously until the mixture starts to steam but not boil. Remove from heat, let cool slightly.
Meanwhile, in a medium bowl, whisk together the three egg yolks until smooth. Add the 0.5 cup of sugar and whisk well until the mixture becomes pale yellow.
Slowly add small amounts (start with 1 TB) of the hot milk/cream mixture, stirring well after each addition. Add until the mixture is thin, then pour all of this back into your pot of cream/milk.
Return to low heat and stir constantly, until custard coats back of spoon. Remove from heat and let sit for 30 minute- 1 hour, until almost room temperature.
While your custard is cooling, stir together the remaining ingredients in a large bowl. Stir really well.
Slowly add the cooled custard, stirring well as usual.
Once everything is combined, process and chill per manufacturer's instructions in your ice cream maker.
Make sure when you're done churning to scrape your ice cream into a Pyrex bowl with lid to keep your tasty ice cream happy and protected in your freezer. Voila!!
Comments