I am always in the pumpkin mood when Fall arrives. Pumpkin this, pumpkin that...I love it all, even in my ice cream! For the pumpkin pie ice cream I used the same ice cream base that I did for the Homemade Strawberry Ice Cream. This time just adding pumpkin puree and pumpkin pie spice instead of strawberries. It makes a wonderful fall-time dessert.
Pumpkin Pie Ice Cream
Source: Ice Cream Base - On Baking: A Textbook of Baking and Pastry Fundamentals
1 1/2 c. Whole Milk
1/2 c. Heavy Cream
1/4 Vanilla Bean, split in half (optional)
2.5 oz. Egg Yolks (4 Yolks)
5 oz. Sugar
1 c. Pumpkin Puree
1 T. Pumpkin Pie Spice
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean (if using).
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the custard reaches 180°F–185°F (82°C–85°C) and is slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely and then add 1 c. pumpkin puree and 1 T. pumpkin pie spice.
6. If time allows, put the ice cream mixture in air tight container and refrigerate overnight. This helps the flavors to develop even more.
7. Pour the mixture into an ice cream machine and process according to the manufacturer’s directions.
*Please note that I quartered the original recipe in order to make enough for one batch in my small ice cream maker.