November 4, 2011

Pumpkin Ice Cream

 Adapted using Ben & Jerry's Sweet Cream Base.  Makes 1 quart.

Two farm fresh eggs, whisked like crazy.  Three-quarters of a cup sugar added slooooowly while whisking.  Rest that arm, then whisk in 3/4 cup milk (I used 1%, because that's what I had), followed by 1 1/2 cups cream, 3/4 cup pumpkin puree, a dash of cinnamon and a dash of freshly grated nutmeg.* Oh, and a teaspoon of vanilla extract.  Whisk well.  Churn in ice cream maker according to manufacturer's directions.

The pumpkin-spice flavor in this is fairly light, a good backdrop for some broken molasses-ginger cookies, some buttered, toasted pecan halves and some minced crystalized ginger.

*Is it just me or does nutmeg accentuate the eggy flavor of custard-based desserts?  Think Grandma's Custard Pie...  If you're turned off by eggy custards, you might substitute ground ginger or a little extra cinnamon for the nutmeg.

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