Ginger-Pumpkin Ice cream
- Total Time
- 20 minutes, plus ice cream prep
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 quart
- 2cups milk
- 1cup heavy cream
- ⅔cup sugar
- ¼cup water
- 5egg yolks
- 1¼cup pumpkin puree (see instructions)
- ¼teaspoon powdered ginger
- ⅛teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
163 calories; 10 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 3 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small pot, scald the milk; in another pot, scald the cream.
- Step 2
In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
- Step 3
When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
- Step 4
In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
- Step 5
Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
- Step 6
Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.
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Cooking Notes
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Isaac
Will not be making this again. All of the problems may be with the ridiculous amount of pumpkin. The nutmeg and ginger didn't get a chance to survive when drowned out by that much pumpkin...even though I doubled them both. I followed the rest of the recipe, though. The caramel base may work with less pumpkin, but with the specified amount of pumpkin, the combination of the two falls flat on its face with a big blah and no dimension. Tossing this. Agree with MC - would never serve this.
Mark
Brian - I like the basis for your recipe: however I have a couple of suggestion given I just made a Vanilla pumpkin batch. I am new at the ice cream thing, but have done several ginger based ice cream. I take ginger vitamix it to a liquid and substitute water for ginger infuse water (juice) as a recipe base. It addes the taste without the grainy texture. In addition, I prefer using three parts (cups) heavy cream to one part (cup) whole milk provides a creamer option.
MC
I wanted to like this, but found it just tolerable, with no desire to eat any of the additional servings I stored away. So I will soon let it thaw and throw it out. The amount of pumpkin is overwhelming, at least for me. I'd rather have lighter pumpkin flavor, and less dense ice cream. It felt heavy like pumpkin pie, so if you like that, maybe it's good for you, but I'd never serve it to a guest. If you like pumpkin pie, have pie.
MC
So I sent in a note expressing my dissatisfaction with this recipe but it was not posted. I’ll Try again. Too much pumpkin. More like frozen heavy pumpkin pie. A lighter touch would be more pleasing to me. This was not pleasing at all.
Catherine
I doubled the ginger which is more to my taste and yes my ground ginger was a new arrival from Penzy’s Spices. Recipe was perfect for my simple Cuisinart ice cream maker. This is a splendid treat!
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