High in fiber, low in calories and incredibly versatile, personally I’m a big fan of all things pumpkin, so much I try not bake pumpkin pie at home unless it is to be made for a party. It’s a uh-oh! situation if I’m left alone with one, I have no self control I know! In the spirit of pumpkin season, I thought I’d shed light on one of my favourite ice cream recipe adapted from Williams-Sonoma Collection Series,Ice Cream.
- 1 cup fresh pumpkin puree cooled
- 2 teaspoon vanilla extract
- 2 cups cream
- 4 tablespoons cup dark brown sugar/coconut sugae
- 5 egg yolks *preferably free range
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- pinch of nutmeg
1. Using a medium-sized pot, gently heat together 1 1/2 cups of cream and 2 tablespoons brown sugar until small bubbles begin to form around the outer edge of the pot. Stir regularly but do not boil. Remove from heat once sugar has dissolved.
2. In a large bowl, combine the egg yolks, cinnamon, ginger, nutmeg, salt with the remaining cream and the remaining brown sugar. Mix well.
3. Whisk the cream mixture into the puree 1/2 a cup at a time until fully incorporated. After whisking, cook under medium heat at a low simmer until it reaches a thick custard-like consistency.
4. Let cool and chill thoroughly in the fridge overnight, then churn the mixture in your ice cream maker according to the manufacturer’s instructions.
*Recipe calls for an ice cream machine, here is how make ice cream at home without one.