Pumpkin Spice Ice Cream Recipe

LeGourmetTV Is Now Glen & Friends Cooking!
Who says Pumpkin is only for fall, and ice cream is only for summer? Try this great flavour mash up!
Makes approximately 1 quart
Ingredients:
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
pinch nutmeg
Method:
Whisk cream, milk, and pumpkin in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick.
Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
Once mixture is frozen; eat immediately or freeze for up to 1 week.
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Who says Pumpkin is only for fall, and ice cream is only for summer? Try this great flavour mash up!
Makes approximately 1 quart
Ingredients:
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
pinch nutmeg
Method:
Whisk cream, milk, and pumpkin in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick. Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs). Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation. Once mixture is frozen; eat immediately or freeze for up to 1 week.
#icecream #recipe #pumpkinspice #pumpkinrecipes #thanksgivingdinner
We cover all aspects of food.
Website: www.legourmet.tv
Twitter: twitter.com/LeGourmetTV
FB: facebook.com/legourmettv
Insta: instagram.com/legourmettv

[@shundakm]

Im in love

[@TheVegetarianBaker]

Great quality video. :D This ice cream looks divine :D

[@GlenAndFriendsCooking]

Thanks! The key is straining out the pumpkin - everyone else leaves it in, and you get a strange texture.

[@TheVegetarianBaker]

Love the tip. Once I get a regular kitchen with an oven and my ice cream maker, I will give it a try.

[@allisonspears5895]

I've been watching a lot of your various ice cream videos today (now I really want ice cream). Since this recipe is almost 7 years old, would you change this recipe sort of to reflect on what you've learned about ice cream making (or at least what you've showcased in later ice cream videos) since this video (e.g. adding milk powder for protein, adding corn syrup as an inverted sugar to change the ice crystal structure, etc.)?

[@RoseMary-td1xc]

I guess it would've helped to read all the directions first...I kinda through everything into one bowl haha