Wednesday, November 25, 2009

Happy Thanksgiving - Pumpkin Ice Cream Recipe

Its been a slow fall here at Scoopalicious as Bethany geared up for her awesome Open Studios Holiday Sale (if you didn't know she is not only an amazing ice cream maker but an amazing artist too!) and myself, well life with new baby and full time job, oh and lack of sleep, makes it hard to motivate but enough excuses, we promise the new year will bring lots of ice cream happiness!


One thing that hasn't slowed down though is our love for ice cream and this time of year anything Pumpkin is a good thing. I recently had to bribe (yes, bribe!) my four year old with the promise of ice cream if she'd just go in "one" more store with Mommy. Little did she know I was dying to go back to one of our favorite homemade ice cream shops to see if they had Pumpkin Ice Cream so the bribe was actually my own selfish thoughts but she really didn't need to know that. Results...one happy kid (scoop choice=Birthday Cake) and one happy Mom who not only got her shopping done but fabulous ice cream (see pic) too!


So in case you are looking to make some ice cream to go with that yummy pie here are a couple recipes to try...


STEP BY STEP Pumpkin Ice Cream Recipe http://www.youtube.com/watch?v=qFMvuD-7KZE




Pumpkin Ice Cream Recipe


2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2/3 cup puréed pumpkin
1 tsp. vanilla extract

Heat 1 1/3 cups of the cream over medium-high heat. Remove from heat when edges start to bubble.

In a separate bowl, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour the hot cream into the egg mixture, whisking constantly. Pour egg mixture back into the pan and cook over low-med heat stirring constantly with a rubber spatula until mixture is thick enough to coat back of the spatula.

Pour custard through a sieve into a bowl. Add pumpkin, vanilla, and remaining 2/3 cup of cream, and whisk until blended. Cool over an ice bath. Refrigerate custard for about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.

HAPPY THANKSGIVING!!!

1 comment:

EB said...

I LOVE LOVE LOVE pumpkin ice cream

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