Ice cream has always been a personal weakness. And then I married a man with the same weakness. Great. In fact, his goes back at least a couple of generations. I think there’s a “compulsive ice cream eater” gene is the Killebrew line. Fortunately for my husband and I, we both also inherited the “all-things-in-moderation” gene (though I’d say his is “dominant” whereas mine is more “recessive”), and throughout our marriage thus far we’ve managed to work around that all too common source of marital discchord. You know the one. The proverbial “The rest of the ice cream is MINE” conflict that lands so many otherwise peaceful, sharing couples into marriage counseling.
Not that that’s a bad place to be. In fact, I highly recommend it (I’m a marriage counselor). But come on, if you’re going to pick a battle…just let the ice cream one go, okay?
There’s always a simple solution for these kinds of dilemmas: Let the wife have her way.
This pumpkin ice cream is super creamy and deliciously rich. Made the old-fashioned way with egg yolks for a decadently rich dessert.
This recipe will take some time to make – primarily just “waiting” time while the ingredients have time to chill at various stages – but this homemade pumpkin ice cream is so worth the wait!
If you don’t already have an ice cream maker, I use and recommend the Cuisinart ICE-21 Ice Cream and Sorbet Maker. (No, I’m not getting paid to promote it) It’s relatively inexpensive, just the right size, and works great.
Need a way to use up the egg whites? Try these delicious Mint Chocolate Meringues! With Christmas approaching, you can also opt for natural red food coloring.
Now excuse me while I go lick the rim of that ice cream dish.
- 1 cup canned unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- ¾ cup firmly packed dark brown sugar
- 5 egg yolks
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- ¾ cup chopped graham crackers
- In a bowl, whisk the pumpkin puree and vanilla extract together. Cover and refrigerate for at least 3 hours or overnight.
- In another bowl, whisk together the egg yolks, cinnamon, ginger, salt, nutmeg, ½ cup of the cream, and ½ cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
- In a heavy medium saucepan, combine the remaining 1½ cups of the heavy cream and ½ cup of the brown sugar. Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat.
- Gradually add ½ cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, keeping it to a low simmer (do not let it boil). Cook for 4-6 minutes or until the mixture has thickened enough to coat the back of the wooden spoon and running the tip of the spoon through the mixtures leaves a clear trail. Strain the mixture through a fine mesh sieve into a bowl.
- Place the bowl in a larger bowl with water and ice cubes and stir the mixture occasionally until it has cooled down. Whisk in the chilled pumpkin puree mixture. Cover with plastic wrap, pressing it against the custard to prevent a skin from developing. Refrigerate for at least 3 hours or overnight.
- Pour the custard into an ice cream maker, add the graham crackers if using, freeze according to manufacturer's directions.
- Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days.
Adapted from Williams Sonoma