PUMPKIN ICE CREAM

Make It Stand Out.

Serving Size

• Serves 4

Ingredients

• 1 cup pumpkin purée

• 1 cup whole milk

• 1 1/2 cups heavy cream

• 4 large egg yolks

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1 1/2 teaspoon cinnamon

• 1 teaspoon vanilla

• pinch of salt

Preparation

Step One – In large saucepan over medium heat, combine the pumpkin purée, milk, cream, spices and salt. Once it gets to a boil, immediately remove it from the heat.

Step Two – In a smaller bowl, beat together the egg yolks and sugars until light and airy. Pour one cup of the warm pumpkin mixture slowly into the egg yolk mixture to temper it, stirring constantly.

Step Three – Pour the tempered yolk and pumpkin mixture back into the saucepan with the rest of the cream batter. Cook over low heat, stirring until custard thickens. Remove pan from heat and transfer custard into a heatproof glass bowl. Let the custard cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours, or overnight.

Step Four – Once chilled, transfer custard to an ice cream maker. Freeze according to the manufacturer’s instructions. Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer ice cream to an airtight container and freeze for about 2 hours. Serve with homemade caramel sauce.