Who says Pumpkin is only for fall, and ice cream is only for summer? Try this great flavour mash up!
Makes approximately 1 quart
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
Whisk cream, milk, and pumpkin in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don’t boil).
Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick. Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs). Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation. Once mixture is frozen; eat immediately or freeze for up to 1 week.