INGREDIENTS
- 1 cup pumpkin puree
- ¼ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon fine sea salt
- 8 large egg yolks
- 1 cup half and half
- 2 cups heavy whipping cream
- 2 teaspoons high quality vanilla extract
- Equipment Needed/Recommended: 2-Quart Ice Cream Maker, Digital Thermometer, 4-Quart Saucepan, Fine Mesh Strainer, Flat Whisk
INSTRUCTIONS
- Set out a medium mixing bowl. Add pumpkin puree to the bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
- Add sugar, brown sugar, cinnamon, nutmeg, salt, and egg yolks to a 4-quart saucepan. Whisk together. (I like to use a flat whisk for best results while making this recipe.)
- Add half and half and heavy whipping cream to the saucepan. Whisk until combined.
- Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
- Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
- Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
- Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
- Refrigerate for 6 hours or overnight, until the custard is completely cold.
- Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
- Work quickly to transfer ice cream to a freezer safe container(s). Cover and freeze.
- Freeze ice cream for 2-4 hours or until completely frozen.
