Categories: Dessert, Ice Cream, Pumpkin
Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 5 large egg yolks
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup half-and-half
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup heavy cream
- 1 teaspoon vanilla
Directions
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In a mixing bowl, beat the brown sugar and corn syrup into the egg yolks until thickened and pale yellow.
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Beat in the cornstarch, cinnamon, nutmeg, and ginger; set aside.
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In a large saucepan, bring the half-and-half to a simmer.
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Slowly beat the hot half-and-half into the egg/sugar mixture.
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Pour the entire mixture back into the pan and place over low heat.
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Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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Remove pan from heat and beat in the pumpkin.
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Pour the hot custard through a strainer into a large, clean bowl.
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Allow the custard to cool slightly, then stir in the cream and vanilla.
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Cover and refrigerate until cold or overnight.
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Stir the chilled custard; freeze in 1 or 2 batches in an ice cream machine by following the manufacturer’s directions.
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When done, the ice cream will be soft; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.