Homemade Pumpkin Ice Cream

 

So I made this ice cream the other day. I used a base vanilla ice cream recipe I had and added some organic canned pumpkin. The ice cream turned out amazing! It has such a natural pumpkin flavor and not overwhelming. Next time I make ice cream, I'll take more pictures of the process. Some people think making ice cream is too much work, but its really not. Takes about 30 minutes at night to make the custard and then the next morning you can throw it in the ice cream machine while you're in the shower. Then just put it in a container, place in freezer and then when you get home from work you'll have homemade ice cream ready! 

Homemade Pumpkin Ice Cream

4 large egg yolks at room temp

3/4 cup sugar

3 tbsp milk powder

1 tsp vanilla extract

1/2 tsp kosher salt

1 cup milk

2 cups heavy cream

7.5 oz canned pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

1. In a medium bowl, beat the egg yolks and sugar. Beat for about 2 minutes till the egg yolks are pale and fluffy. 
2. Add the milk powder, vanilla and salt and mix till they are throughly combined. 
3. In a medium saucepan, scad the milk by bringing it a boil. Remove the pan from the heat. With whisk in hand, pour a little hot milk into the egg mixture and whisk well. Continue to pour in a little milk at a time until you have achieved a smooth consistency. 
4. Measure the cream and have it ready.
5. Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly with a spoon. Cook until the custard has thickened, about 3 minutes and coats the back of a spoon. Remove from heat and immediately add the cream. Stir to combine, then using a fine mesh strainer, strain the custard into another clean bowl. Straining removes any lumps that may have accrued in heating the custard. 
6. Cover the custard and place in the refrigerator and let cool over night. The custard must be cold for the next step.
7. Place the pumpkin, cinnamon and nutmeg in a small bowl and mix throughly. Place in the refrigerator over night with the custard. Put the ice cream maker in the freezer, if yours requires it. 
8. The next day, whisk together the custard and pumpkin mixture. Pour the mixture into the ice cream maker. Time varies with all ice cream makers, but should take about 30 minutes. I have an ice cream maker attachment for my kitchen aid. You want the ice cream to freeze until its thick enough to stand a spoon up in. 
9. As soon as your ice cream is finished, immediately place it in a container with a lid and place it in the freezer. I prefer to use the Tolovo container, it minimizes the potential for freezer burn and it fits great in the freezer. Freeze for at least 6 hours or overnight, so that it can set probably.
10. Scoop in your favorite bowl and top with toasted pecans, whip cream or by itself. Enjoy!