Pumpkin Spice. Those two words are everywhere these days! Lattes, cakes, cupcakes, breads, muffins, and now…ice cream! So comforting and perfect for Fall, this ice cream is just the thing for all you pumpkin spice lovers out there. It’s smooth and creamy and has just the right amount of pumpkin and spices to make you want more and more until you forget all about pumpkin spice lattes!
- 2 cups heavy cream
- 2 cups milk
- 1 tablespoon vanilla
- 3/4 cup sugar
- 4 egg yolks
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- Pinch of ginger
In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
In a medium bowl, beat the egg yolks. Whisk in 1 cup of the cream mixture a little bit at a time until combined.
Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees on a candy thermometer, or until it coats the back of a spoon.
Remove from the heat. Add the pumpkin puree, cinnamon, nutmeg and ginger. Stir, until the pumpkin has dissolved completely in the custard.
Strain the mixture into a large bowl, and freeze for at least 3 hours.
Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.
Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!
Makes 1 quart of ice cream.Original Recipe by La Casa de Sweets