Pumpkin and spice ice cream
A delicious dessert recipe from chef Janine MacLachlan
Ingredients
2 cups heavy cream (whipping cream)
5 egg yolks
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/8 teaspoon freshly-ground nutmeg
1/8 teaspoon ground cloves
3/4 cup canned pumpkin puree
Heat the cream over medium high heat until bubbles begin to form around the
edge of the saucepan. Meanwhile, whisk the egg yolks with the sugar and corn
syrup in a mixing bowl until smooth and glossy. Slowly pour the hot cream,
whisking constantly, into the egg mixture, forming a custard. Return custard
to saucepan, stir in ginger, cinnamon, nutmeg, cloves and pumpkin, then
cook, stirring slowly and constantly, until it thickens to the point that it
coats
a wooden spoon and leaves a track when you draw your finger across the
spoon. If you have a candy thermometer, cook it until just under 185 degrees
F.
Strain into a clean mixing bowl and chill in the refrigerator for one to two
hours. Process in ice cream maker according to manufacturer instructions
Makes about four cups
'Be Blessed ~Sugar
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: "cookinginthedark" <[email protected]>
Sent: Tuesday, September 27, 2011 2:48 PM
Subject: [CnD] pumpkin ice cream?
My sister is searching for pumpkin ice cream recipes after tasting Ben
and Jerry's pumpkin cheesecake ice cream. Thanks.
--
Have a great day,
Alex (msg sent from GMail website)
[email protected]; http://www.facebook.com/mehgcap
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