Alba’s Pumpkin Ice Cream Recipe
By Published: October 27, 2008
Ingredients
- 2 cups milk
- 2 cups heavy cream
- .75 cup brown sugar
- .5 cup sugar
- 1 vanilla bean
- .25 teaspoon nutmeg
- .25 teaspoon salt
- 2 cinnamon sticks
- 1 tablespoon fresh grated ginger
- 2 cloves
- 12 egg yolks
- 1.5 cups pumpkin puree
Instructions
- Combine the milk, cream and spices together in a pot and warm up until it comes to a boil.
- In the meantime, combine the egg yolks and sugar together.
- When the cream mixture comes to a boil, gently pour half of it over the yolks and sugar and mix with a whisk until thoroughly combine.
- Return the yolk mixture to the pot and cook, stirring constantly, until the mixture thickens. Pull the custard from the heat and add the pumpkin purée.
- Cool the custard and refrigerate overnight, then strain and freeze in the ice cream maker according to the manufactures directions.
- Course: Dessert
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