How to Make Pumpkin Ice Cream

Опубликовал Admin

20-10-2016, 03:30

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Pumpkin ice cream hits the spot when the leaves begin changing and the air turns crisp in the fall. It's made with canned pumpkin and spices to make a tasty concoction reminiscent of frozen pumpkin pie. If your ice cream rich and thick, try the custard base method. If you prefer it creamy and a little lighter on the tongue, try the cream base method.

Pumpkin Ice Cream with Custard Base

Heat the milk and cream. Pour the milk and cream into a large saucepan. Heat the mixture over medium heat. Stir occasionally and cook until it begins to steam. Do not let it boil.
Whisk the eggs and sugar. Separate the eggs and place the yolks in a bowl. Whisk them with the white sugar until the mixture is fluffy.
Pour the milk mixture into the egg mixture. Pour the milk mixture into the bowl slowly, stirring the whole time. Pouring slowly and stirring prevents the eggs from scrambling. Pour the mixture back into the saucepan.
Cook the mixture over low heat. Stir occasionally and do not let it boil. Keep cooking until the custard thickens enough to coat the back of a spoon. Do not overcook the mixture, or the texture will turn lumpy. Remove it from heat. If you accidentally overcook the custard, you can strain out the lumps using a fine-mesh strainer.
Pour the custard into a bowl. Let it cool completely. You can also chill it more quickly by placing the pot in a bath of ice water. Do not refrigerate the custard or the texture will come out lumpy.
Mix the pumpkin, brown sugar, spices and vanilla extra. Place them in a bowl and use a whisk to mix the ingredients until smooth.
Stir the pumpkin mixture into the chilled custard. Use a whisk to completely incorporate the pumpkin mixture into the custard base.
Churn the mixture in an ice cream maker. Freeze it according to the manufacturer's instructions. The ice cream will be soft when the cycle is complete.
Freeze the ice cream for two to four hours. Spoon it into a freezer container and freeze until it hardens enough to scoop properly. The ice cream will keep for up to two weeks when stored in the freezer.

Pumpkin Ice Cream with Cream Base

Heat the sugar and half and half in a saucepan. Add both the white and brown sugar along with the half and half. Use low heat and cook the mixture just until the sugar has dissolved. Stir constantly to avoid scorching the mixture. Remove it from heat.
Chill the half and half mixture. Place it on the counter to let it cool completely. To chill it faster, place the pot in a bowl with ice and water to cool it down. Do not store the hot mixture in the refrigerator, or it could affect the texture.
Mix in the remaining ingredients. To the cooled half and half mixture, add the heavy cream, pumpkin, spices, and vanilla. Use a whisk to thoroughly mix the ingredients.
Churn the mixture in an ice cream maker. Freeze it according to the manufacturer's instructions. The ice cream will be soft when the cycle is complete.
Freeze the ice cream for two to four hours. Spoon it into a freezer container and freeze until it hardens enough to scoop properly. The ice cream will keep for up to two weeks when stored in the freezer.

Trying Variations

Deepen the flavor with rum. Dark or spiced rum adds a deliciously deep flavor to pumpkin ice cream. It enhances the flavor whether you're using a cream or custard base. If you want to try with rum, add 1 teaspoon of rum to the mixture at the same time as you add the vanilla. Churn and freeze the ice cream as usual.
Add chocolate chips. Almost any ice cream can be enhanced with chocolate chips. If you want to add a chocolate kick to your ice cream, measure out 1 cup of high quality semisweet chocolate chips. Mix the chips into the ice cream right after churning, while it is still soft. Freeze the ice cream as usual before serving.
- As an alternative, try adding a chocolate swirl. After the ice cream has been churned, stir in 1/2 cup of chilled chocolate fudge topping. Stir gently so the fudge swirls instead of completely mixing with the ice cream. Freeze the ice cream as normal before serving.
Try it with ginger snaps. Ginger snap cookies add a nice texture contrast to pumpkin ice cream. Their flavor perfectly complements the warm spices in the ice cream. Break up enough ginger snap cookies to measure out 1 cup of bite-sized cookie pieces. Mix the cookie pieces into the ice cream right after churning, while it is still soft. Freeze the ice cream as usual before serving.
- Graham crackers make a great alternative to ginger snaps.
- If you want your pumpkin ice cream to taste like frozen pumpkin pie, use shortbread or butter cookies.