“Always leave enough time in your life to do something that makes you happy, satisfied, even joyous. That has more of an effect on economic well-being than any other single factor.” Paul Hawken
Ice cream makes me happy, pumpkin makes me joyous and putting them together makes me quite satisfied. This recipe takes just a little time to enjoy on a weekend.
Homemade Pumpkin Ice Cream
2 cups milk
2-inch piece cinnamon stick
1/2 tsp. ground allspice
6 egg yolks
3/4 cup firmly packed light brown sugar
2 1/2 cups heavy cream
4 cups Pumpkin Puree
3 tbsps. finely chopped stem ginger (optional)
Place the milk, cinnamon stick and allspice in a saucepan, bring to just below boiling point, remove from the heat, cover and let stand for 30 minutes to infuse, then discard the cinnamon stick.
Whisk the egg yolks and sugar in a bowl until thick and creamy, and the whisk leaves a trail when lifted. Pour the infused milk into the egg mixture, stirring well. Pour into a clean saucepan and cook gently, stirring constantly until the mixture thickens and coats the back of the spoon: do not allow it to boil or it will separate. Remove the mixture from the heat and pour through a fine strainer into a clean bowl. Set aside to cool, stirring occasionally to prevent a skin from forming.
When the mixture is cool, stir in the cream, pumpkin puree and chopped ginger (optional) and chill in the refrigerator for at least 3 hours, or overnight if time allows.
Place the bowl in the freezer for 1 hour until the mixture is firm (1-inch around the edge). Whisk well to break down the ice crystals, then return the bowl to the freezer until it is semi-frozen. Whisk again, then freeze until firm. Alternately, pour the chilled mixture into an ice-cream machine and churn until thick, then transfer to a rigid container and freeze until firm.
Preparation time: 10 minutes plus chilling and infusion time
Cooking time: 10 minutes
The Pumpkin Cookbook