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Saturday, November 19, 2011

Pumpkin Ice Cream

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Last weekend, I set out on a run. I was excited because temperatures were warm and the sun was out--when you're usually running at 5 am, it's a real treat to run in daylight. My excitement quickly turned to frustration. The source of my frustration? The 20-30 mph winds I found myself fighting for over an hour. I struggled each step of my run, internally cursing the weather conditions. When I finally returned back to my house, I walked through the front door and yelled at the top of my lungs, "I HATE THE WIND!". Call me dramatic, call me an over-reactor (my husband did!), but it made me feel a little better to proclaim my frustration.

You know what else is frustrating? Forgetting to temper your eggs when you make ice cream. Surprisingly, I didn't scream "I HATE ICE CREAM" at the top of my lungs. That would be hypocrisy! But I did get a little sad that I had destroyed my inaugural batch of pumpkin ice cream as I picked chunks of cooked eggs out of my mixture.

Thankfully, I pressed on with making the ice cream and after straining the mixture, I ended up with perfect ice cream--it is essentially pumpkin pie filling in ice cream form. This is a new fall favorite, and I can't wait to make it a few more times this season. Next time I think I'll mix in some gingersnaps, nuts, or chocolate and try some different variations.

All in all, I suppose it's good I fought the wind and finished the run...made the calories in the ice cream that much better ;)

One Year Ago: Pumpkin Knots
Two Years Ago: Very Veggie Soup

Pumpkin Ice Cream
from David Lebovitz

-1 1/2 cups whole milk (I used 2%)
-1 cup heavy cream
-1/3 cup plus 2 tbsp granulated sugar
-1 tsp ginger
-1/2 tsp ground cinnamon
-1 cinnamon stick (I subbed an additional 1/2 tsp ground cinnamon)
-1/2 tsp nutmeg
-1/4 tsp kosher salt
-5 large egg yolks
-1/4 cup packed dark brown sugar
-1/2 tsp vanilla extract
-3/4 cup canned pumpkin puree

1. Fill a large bowl with water and ice and nest a smaller metal bowl inside of it to create an ice bath. Set a mesh strainer over the top.
2. In a medium saucepan combine the milk, cream, sugar, ginger, cinnamon, nutmeg, and salt. Warm until the mixture is hot and the edges begin to bubble.
3. In a small separate bowl, whisk the egg yolks. Once the milk mixture is hot, gradually whisk in about half of the warmed milk mixture into the eggs, stirring constantly. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly with a heatproof spatula, until the mixture starts to thicken and coat the back of the spatula (160-170F if using a thermometer).
4. Remove the mixture from heat and immediately pour it through the strainer into the bowl sitting in the ice bath. Mix in the brown sugar, stirring until cooled. Cover and chill overnight.
5. The next day, remove from the fridge and whisk in the vanilla and pumpkin until smooth. Freeze according to your ice cream maker's manufacturers instructions.