This is definitely the best pumpkin ice cream ice ever had. It's rich and creamy, but if you want it lighter, it's pretty easy to change. This would be a great dessert to make for thanksgiving, or any other fall event.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients and Utensils
For this wonderful ice cream you will need
1.) 1 cup pumpkin purée, canned or fresh
2.) 1 tsp. vanilla
3.) 2 cups heavy cream
4.) 3/4 cups brown sugar
5.) 5 egg yolks
6.) 1/2 tsp. ground cinnamon
7.) 1/2 tsp. ground ginger
8.) Pinch of nutmeg
You will also need an ice cream maker.
Step 2: Whisk
Whisk together the pumpkin and vanilla. Cover and refrigerate for three hours. (A little shorter than that is ok too)
Step 3: Heat Cream and Brown Sugar
Combine 1 1/2 cups cream (NOT ALL) and 1/2 cups of brown sugar (NOT ALL) In a medium saucepan. Stir occasionally over medium heat until bubbles form around the sides.
Step 4: Combine Everything Else
While that is heating, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Step 5: Add the Cream
Add about 1/2 cup of the cream mixture into the egg mixture. Whisk until smooth. Next, pour the egg mixture back into the pan with the rest of the cream mixture it.
Step 6: Heat
Continue heating the mixture for about 5 minutes, stirring constantly. It should thicken until it can coat the back of a spoon. You should be able to swipe your finger down the spoon and leave a clean trail.
Step 7: Strain, Chill, Add the Pumpkin
Pour the mixture through a fine-mesh sieve into a medium bowl. Fill a larger bowl with a little bit of ice water. Place the medium bowl in the larger bowl. Whisk in the pumpkin.
Step 8: Cover and Let Chill
Cover the mixture with Saran Wrap or wax paper, pressing it directly onto the mixture so a skin does not form. Chill for 3-24 hours in the refrigerator.
Step 9: Into the Ice Cream Maker!
3-24 hours later, put your custard into the ice cream maker. Follow your ice cream makers instructions from there, because some ice cream makers are different than others. Once your ice cream is done, freeze it for, at minimum, three hours.
Step 10: ENJOY!
Eat your delicious ice cream all by yourself, or share it with friends and family.
This original recipe came from http://www.williams-sonoma.com/recipe/pumpkin-ice-cream.html