Alexander Mccream Spiced Pumpkin Ice Cream
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil
2
Meanwhile, whisk the egg yolks in a heatproof bowl until smooth
3
Add 1/3 cup of the sugar and whisk until pale and slightly fluffy
4
Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling
5
Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon
6
Do not let boil
7
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature
8
For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes
9
Never put the hot mixture into the refrigerator
10
Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth
11
Add to the chilled custard and whisk well
12
Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions
13
When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid
14
Freeze until it reaches the correct scooping texture (at least 2 hours)
15
Dust each portion with a little ground cinnamon before serving
16
Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil
17
Meanwhile, whisk the egg yolks in a heatproof bowl until smooth
18
Add 1/3 cup of the sugar and whisk until pale and slightly fluffy
19
Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling
20
Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon
21
Do not let boil
22
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature
23
For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes
24
Never put the hot mixture into the refrigerator
25
Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth
26
Add to the chilled custard and whisk well
27
Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions
28
When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid
29
Freeze until it reaches the correct scooping texture (at least 2 hours)
30
Dust each portion with a little ground cinnamon before serving