Pumpkin Spice Ice Cream
From JOY THE BAKER HOMEMADE DECADENCE by Joy Wilson
A few times a year, we have an obligation to “pumpkin” things. We pumpkin our pies. We pumpkin our cakes. We pumpkin our fancy coffee drinks. Why not also pumpkin our ice cream? This ice cream has all of the pomp and circumstance of a flavorful pie, and the mascarpone adds a creamy sweetness that melds well with big pumpkin spices. Warning: This will totally have you thinking of all of the other things you’ll want to “pumpkin” this fall.Ingredients
1 cup Pumpkin Puree
1 tsp. Ground Cinnamon
1/2 tsp. Fresh Ginger, ground
1/2 tsp. Nutmeg, freshly grated
1/4 tsp. Allspice, ground
1/4 tsp. Salt
Pinch Cloves, ground
2 cups Heavy Cream
1 cup Whole Milk
5 large Eggs, yolks only
1/2 cup Light Brown Sugar, packed
2 tsp. Vanilla Extract
1 tsp. Bourbon, optional
1 cup Gingersnap Cookies, coarsely crumbled for serving
1. In a medium saucepan set over medium heat, combine the pumpkin puree, cinnamon, ginger, nutmeg, allspice, salt, and cloves. Heat until bubbling and fragrant, 3 to 5 minutes. Remove the pan from the heat.
2. In a medium saucepan set over medium-low heat, heat the cream and milk until steaming and almost bubbling, about 5 minutes.
3. In a medium bowl, whisk together the egg yolks and brown sugar. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and begins to coat the back of a spoon, about 10 minutes. Pour it through a fine-mesh strainer and into a medium bowl. Stir in the vanilla and bourbon, if using. Whisk in the spiced pumpkin mixture. Cover with plastic wrap so that the plastic wrap touches the top of the cream mixture and refrigerate for 4 hours, or until chilled through.
4. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 2 hours before serving.
5. Ice cream is best served within 3 days.
Makes about 5 cups