Pumpkin ice cream

Before you close the page in disgust, let me just say that this stuff is delicious. Seriously.


So what motivates a person to make ice cream from pumpkin? Our ex-pat friends scheduled Thanksgiving dinner for the last Thursday in November. Normally this wouldn't be a problem, but in 2012, there were five Thursdays in the month, and so dinner was out by a week. Again, this normally wouldn't be a problem for anything apart from the host's pride - it is kind of embarrassing to get the date wrong - but the selected Thursday happened to fall on a 40 degree day. To those of you who prefer their temperature in Fahrenheit, that's 104 degrees. Or very hot.
I'm normally in charge of two things at Thanksgiving; the gravy and the pie. Clearly the gravy still needed to be made, but I decided to mix things up a bit with the pie. Voila! Pumpkin ice cream. Perfect for a hot Thanksgiving, and if you have to have something more pie-like, you can always make it into an ice cream sandwich.

Pumpkin ice cream

1 cup sugar
4 eggs
1 cup milk
1 cup cream
2 cups mashed pumpkin

Method

Beat the sugar and eggs together until pale and fluffy. Meanwhile, bring the milk and cream to scalding point over low heat. Remove from heat, and add the egg mix. Mix well to make sure there are no eggy bits. Add the pumpkin, stirring to make a smooth custard. Return to heat, and cook, stirring constantly, until the mixture thickens. If the mixture boils, remove from heat immediately and stir until it is no longer curdled. Allow to cool, before chilling for at least two hours. Churn according to your ice cream maker's specifications, or if doing it by hand, allow it to freeze for an hour or two, then remove from the freezer and beat until smooth. Return to the freezer and allow to become solid again. Repeat until the ice cream is as fluffy as you want it. 

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