Pumpkin Ice Cream

I love pumpkin treats. (See November 4, 2010 post.) I have always wanted to make pumpkin ice cream and I finally did. Mmmmmm. This could be the best ice cream I've ever made. I found a couple of recipes on the Internet, changed a few things to suit my own taste, and voila! Glad I took notes as I went because it's practically pumpkin perfection. We had it for dessert last night. I had it for lunch and dinner today. It's really good served with a couple of ginger snaps.

Pumpkin Ice Cream

3 cups cream
2 cups whole milk
1 cup sugar
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
10 large egg yolks
one cinnamon stick
1/2 cup brown sugar
1 tsp. vanilla extract
1 1/2 cups canned pumpkin

Place the pumpkin in a strainer over a bowl. Let stand while you proceed with the recipe. Some water will drain out.

In a medium saucepan, mix together cream, milk, sugar, ginger, cinnamon, nutmeg, cloves, and salt.

Whisk the egg yolks in a separate bowl.

Heat the cream mixture until bubbles begin to form around the edges. Whisking quickly, add some of the cream mixture into the egg yolks. Continue to add cream mixture until half of it has been whisked into the egg yolks. Then whisk it back into what's left in the pan.

Cook over low heat (really important), stirring constantly for about five minutes.

Pour the mixture through a fine-mesh strainer. Strain a second time. Mix in the brown sugar. Add the cinnamon stick, and chill well. Overnight is good but not absolutely necessary.

Remove the cinnamon stick. Whisk in the vanilla and the pumpkin. Strain the mixture through a fine-mesh strainer. Strain it again. And maybe once more. (Yes, lots of straining in this recipe.) Then freeze in ice cream freezer according to manufacturer's instructions.