Pumpkin Ice Cream

I love my ice creams and will take any seasonal opportunity to keep my freezer stocked with a quart (or three!) of this creamy treat. Pumpkin is one of those flavors that comes with so many associations of Autumnal weather and warm holiday nights beside a cozy fireplace. Most times we find ourselves eating this squash in pie form, but if you have an ice cream maker, you can now double your pumpkin pleasure.

Equipment needed: Ice Cream Maker, Food Processor

1 small sugar pumpkin, enough to make 1 cup of puree
1 cup milk
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 cloves
2 tablespoons light corn syrup
1 inch piece of ginger, peeled and smashed
3 egg yolks, beaten
1/4 cup brown sugar
1/2 teaspoon vanilla
1 cup heavy cream

1. Preheat oven to 350F. Cut the sugar pumpkin in half, remove the seeds, then put cut-side down on a baking sheet and roast for 45 – 60 minutes until soft and easily pierced by a fork.
2. Once the pumpkin is cool enough to handle, scoop the flesh out into a food processor or blender and puree until smooth. Reserve 1 cup of puree, set aside the rest for another use.
3. In a small saucepan, whisk together the milk, sugar, cinnamon, nutmeg, salt, cloves, light corn syrup, ginger, and egg yolks. Cook over low heat, stirring constantly, until mixture has thickened, enough to coat the back of a spoon, about 5-7 minutes.
3. Pass the egg mixture through a fine mesh strainer into a large bowl. Stir in the brown sugar until dissolved, then stir in the vanilla extract, heavy cream, and reserved pumpkin puree.
4. Cover and refrigerate mixture until chilled. Pass the mixture again through a fine mesh strainer, then churn in an ice-cream maker according to the manufacturer’s directions.
5. Wasn’t that easy? Now go eat!

* You can use canned pumpkin puree instead of doing steps 1-2. Be sure to check the label; you want only pumpkin, not pumpkin pie filling (which contains spices and other flavorings).
* Don’t discard the seeds; they make a great snack! Thoroughly wash and dry them, then spread them onto a foil-lined baking sheet, drizzle with a bit of olive oil, sprinkle with salt, then toast in the oven at 300F for 30 – 45 minutes until lightly browned. Stir seeds occasionally to prevent burning.
* Vegetarian / Gluten Free