Homemade Pumpkin Ice Cream

Name: Homemade Pumpkin Ice Cream
Total time: 470
Yield: 8
Ingredients: 1 cup homemade pumpkin puree; 1 teaspoon vanilla extract; 1 vanilla bean, halved lengthwise and seeds scraped out; 2 cups heavy cream; 1.25 cups dark brown sugar, divided; 5 egg yolks; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 1 pinch salt; 1 pinch ground nutmeg

Recipe by Allrecipes Member from allrecipes.com

Dessert 8 Hr. 50 Mins.

Ingredients

8 servings

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1 cup homemade pumpkin puree
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1 teaspoon vanilla extract
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1 vanilla bean, halved lengthwise and seeds scraped out
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2 cups heavy cream
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1.25 cups dark brown sugar, divided

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5 egg yolks
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0.5 teaspoon ground cinnamon
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0.5 teaspoon ground ginger
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1 pinch salt
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1 pinch ground nutmeg

Instructions

Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.