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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I just bought an ice cream maker this summer and have been experimenting with various flavours and creams etc. Invented this one Thanksgiving weekend. It was a HUGE hit. It is very rich so a little goes a long way . You can switch up the diary . I used a bit of all I had LOL Ingredients:
1 1/4 cups of 5% fat cream |
3/4 cup whole milk |
1 1/4 cups white sugar |
3/4 cup canned pumpkin puree (not the pie filling) |
1/4 teaspoon ground allspice |
1/2 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1/2 teaspoon nutmeg |
1/2 cup packed brown sugar |
5 egg yolks |
Directions:
1. Wisk sugars and egg together.Set aside.
2. In a saucepan over low/meduim heat, heat milk,and cream . Do not boil but heat just until the edges start to bubble. Slowly add part of the heated milk to the eggs wisking constantly. This keeps the eggs from scrambling LOL. Add the heated egg mixture to the remaining milk in pan. Add spices and pumpkin and slowly cook until it thicken slightly and coats a spoon. Remove from heat.Strain through sieve.
3. Pour into an ice cream maker and follow the manufacturs directions.
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