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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