I was just going to call this pumpkin ice cream, but when my boys tried it, they said it tasted exactly like pumpkin pie. This is the perfect dessert to celebrate fall in hotter climates. It’s actually the perfect celebration of fall for colder parts of the country, too—just turn the heat up.
Whenever I make ice cream, I always start with a custard base. It is very similar to making the crème caramel, but uses only egg yolks instead of the whole eggs. Also, after tempering the eggs, the mixture is returned to the pan and cooked on the stove instead of in the oven.
Pumpkin Pie Ice Cream
3 cups of half-n-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 egg yolks
1/4 cup brown sugar
1/4 agave nectar or corn syrup
1/4 cup pure maple syrup
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1. In a medium saucepan, whisk together half-n-half and spices. Set the saucepan over medium heat and bring to almost a boil. Meanwhile, whisk together egg yolks and brown sugar until smooth. While whisking, slowly add about a cup of the hot half-n-half. When it is incorporated, pour the egg and half-n-half mixture back into the saucepan. Add in agave nectar and maple syrup. Use a wooden spoon to stir constantly until the mixture thickens. You’ll know it is done when the mixture coats the back of the wooden spoon.
2. Remove from heat and stir in pumpkin and vanilla. Strain mixture through a fine mesh sieve. And let cool completely. Refrigerate until cool and pour into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream. Place in an airtight container and freeze until ready to serve.