Baking - Sweet

Pumpkin Ice Cream

Name: Pumpkin Ice Cream
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 8 servings
Ingredients: 1 cup (269g) pumpkin purée; 1 cup (227g) milk whole preferred; 1 1/2 cups (340g) heavy cream; 1 1/2 teaspoons King Arthur Pumpkin Pie Spice; 1 teaspoon cinnamon; pinch of table salt; 1 tablespoon King Arthur Pure Vanilla Extract; 1/4 teaspoon pumpkin flavor optional; for enhanced flavor; 4 large egg yolks; 1/2 cup (99g) granulated sugar; 1/2 cup (106g) light brown sugar or dark brown sugar packed; 1/4 teaspoon xanthan gum optional; for smoother texture; 2 tablespoons (28g) bourbon optional; for softer ice cream and added flavor; biscoff/spice cookies

8 servings

porties

20 minutes

actieve tijd

3 hours 35 minutes

totale tijd

Begin met koken

Ingrediënten

1 cup (269g) pumpkin purée

1 cup (227g) milk whole preferred

1 1/2 cups (340g) heavy cream

1 1/2 teaspoons King Arthur Pumpkin Pie Spice

1 teaspoon cinnamon

pinch of table salt

1 tablespoon King Arthur Pure Vanilla Extract

1/4 teaspoon pumpkin flavor optional; for enhanced flavor

4 large egg yolks

1/2 cup (99g) granulated sugar

1/2 cup (106g) light brown sugar or dark brown sugar packed

1/4 teaspoon xanthan gum optional; for smoother texture

2 tablespoons (28g) bourbon optional; for softer ice cream and added flavor

biscoff/spice cookies

Instructies

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat., Beat together the egg yolks, sugars, and xanthan gum until light and airy., Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly., Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight., Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process., Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Voedingswaarde

Portiegrootte

1/2 cup (143g)

Calorieën

320

Totale vet

20g

Verzadigd vet

12g

Onverzadigd vet

Transvet

0.5g

Cholesterol

145mg

Natrium

45mg

Totale koolhydraten

32g

Voedingsvezels

Totale suikers

30g

Eiwit