Going a la mode for Thanksgiving? Try Pumpkin Ice Cream

November 26, 10:47 AMSeattle Food ExaminerTraca Savadogo

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Redolent with the flavors of fall, Saveur's Pumpkin Ice Cream


Perfect topped on a pumpkin pie, or served along side a slew of hearty fall desserts, this Pumpkin Ice Cream is smooth, rich, and has just a hint of nutmeg.  Gluten-free folks will enjoy a dish of this ice cream, with heady flavors of pumpkin pie. 

For other recipe ideas see:
Luscious Cranberry Tart with Polenta Crust
Creamy Pumpkin Custard with Rum-Raisin Compote
The Herbfarm's Butterscotch Creme Brulee
Nick Malgieri's Frozen Chocolate Mousse
Macrina's Sweet & Spicy Nuts
Savory Parmesan Cookies


Pumpkin Ice Cream
from Saveur Magazine

MAKES 1 QUART

2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2/3 cup puréed cooked pumpkin
1 tsp. vanilla extract

1. Heat 1 1/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.

2. Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.

3. Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 2/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.