Who says Pumpkin is only for fall, and ice cream is only for summer? Try this great flavour mash up!<br /><br />Makes approximately 1 quart<br /><br /><br />Ingredients:<br />2 cups (500 mL) heavy cream 35%<br />1 cup (250 mL) whole milk<br />½ cup (125 mL) pumpkin puree<br />1 tsp (5 mL) vanilla extract<br />5 egg yolks <br />½ cup (125 mL) brown sugar<br />½ tsp (2 mL) cinnamon<br />½ tsp (2 mL) ginger<br />pinch nutmeg<br /><br /><br />Method:<br />Whisk cream, milk, and pumpkin in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil). <br />Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick. Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs). Pour back into the saucepan <br />Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF). <br />Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. <br />Pour into your ice cream maker and follow manufacturers instructions on operation. Once mixture is frozen; eat immediately or freeze for up to 1 week.
