Pumpkin Ice Cream
Of course being this time of year with Halloween and Thanksgiving right around the corner, pumpkin is a popular food. Just remember if you are a ice cream and pumpkin lover, this recipe can be made year round because you are using canned pumpkin which is always on store shelves.
1/2 cup light brown sugar
1/3 cup light corn syrup
5 egg yolks
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup half and half
1 cup heavy cream
1 15 ounce can solid packed pumpkin
1 teaspoon vanilla extract
Cook Friendly Recipe
Put the brown sugar,corn syrup and egg yolks in a medium mixing bowl and beat together until ingredients become thick and pale yellow in color.
Next beat in the cornstarch, nutmeg, cinnamon, and ginger. Once this step is complete set mixture aside.
Put half and half in a heavy saucepan and let simmer over low heat for a few minutes until it heats to hot (do not let it boil).
Beat the half and half mixture into the eggs and sugar. Pour this entire mixture back into pan and simmer over low heat.
Stir constantly with a wooden spoon or whisk until the custard mixture thickens only slightly. (Do not let mixture boil because the eggs will scramble, in other words,"stay at the stove while cooking")
Remove pan from heat and beat in the canned pumpkin.
Pour the hot custard through a clean strainer into a large bowl. Let cool slightly and stir in cream and vanilla.
Cover and refrigerate until mixture is cold or overnight.
Take the chilled custard and freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions. Once done, ice cream will be soft and ready to dive into.
If you want firmer ice cream, put ice cream in a freezer-safe container and freeze for at least 3 hours.
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