menu search

Spiced Pumpkin Ice Cream Recipe adamclyde



Heat cream, milk, 1 cup sugar and salt in saucepan to 185. Take off heat.
Whisk eggs with 1/4 cup sugar until it is at the ribboned stage (pale yellow, creamy and whisk leaves ribbons in the yolks).
Temper egg mixture with hot cream, slowly.
Add all back into saucepan, heat slowly to 175. Strain through fine sieve into bowl in an ice bath.
Mix pumpkin and remaining sugar and spices.
If pumpkin isnt smooth, puree.
Whisk the pumpkin mixture into the custard base, cool to 40 degrees and freeze in ice cream maker.