since we’re all drowning in pumpkin spice flavored concoctions that don’t contain any pumpkin leading some to deep understanding jean baudrillard and simulation, i thought i’d try my hand at making a “pumpkin pie” ice cream ( actually a custard ) made with real pumpkin. the results is incredible. it really tastes like a creamy, sweet, frozen pumpkin pie. A++ will make again.
1 cup organic valley half-and-half
6 organic valley egg yolks
3/4 cup sugar
1/2 tsp. vanilla extract
3/4 tsp. pumpkin spice
2 cups organic valley heavy whipping cream
1 1/2 cups canned solid pack pumpkin
1 cup organic valley heavy whipping cream
1T confectioners sugar
nutmeg seeds and fine grater
combine half and half and 1/2C heavy whipping cream and scald in a heavy saucepan.
whisk in yolks, sugar and vanilla in a medium bowl, gradually whisk in the cream and then add the pumpkin spice.
return to a medium pan and stir over medium heat for about 10 minutes until the mixture thickens. do not boil.
remove from heat and whisk in 1 1/2 cups of heavy cream and pumpkin.
chill thoroughly, at least 8 hours.
assemble ice cream maker according to directions.
start up ice cream maker and add mixture slowly.
churn for about 20 minutes until thick, soft-serve consistency is reached.
put in a freezer safe container and store in the freezer.
to make whipped topping combine heavy whipping cream, sugar and vanilla in a mixing bowl and beat until mixture thickens and peaks form. do not over over mix or your whipped topping will become lumpy and buttery!
add a dab of whipped topping to a scoop of ice cream and grate a bit of nutmeg over the topping.