Pumpkin Eggnog Ice Cream               

 tags (edit): Thanksgiving @Tried @Vogel Desserts  

 

THE COMPLEAT SQUASH is much more than a cookbook. It's a passionate tribute to all manner of Cucurbitaceae (the extended family of squash), with special attention to the history and importance of the heirloom varieties. We were a little surprised, then, to find in the dessert section a recipe using plain old canned pumpkin, but when Amy Goldman said it was the best ice cream she's ever had, we knew we had to try it. And we are very glad we did. The ice cream has an outrageously creamy texture, and it's not too sugary, so the natural sweetness of the pumpkin comes through. Consider serving it for Thanksgiving in place of pie.

Ingredients

2 cups Heavy Cream
2/3 cup Milk
1/2 cup Sugar
3 ea large Egg Yolks Lightly Beaten
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract
1 1/2 cups Canned Pumpkin not Pie Filling
1 tablespoon Dark Rum


 

Instructions
 1. Combine the cream, milk, and sugar in a medium saucepan and cook over low heat, stirring constantly in a figure-eight-pattern to distribute the heat. When the mixture is warm, add about 1 cup of it to the beaten egg yolks to temper them so they don't curdle; then pour the egg mixture into the pan and continue cooking, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes.

2. Strain the mixture into a bowl and whisk in the pie spice and vanilla. Cool to room temperature before adding the pumpkin and rum. Refrigerate until chilled. Freeze in an ice cream machine following the manufacturer's directions.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 1 Servings
     BEST AMERICAN RECIPES 2005-2006, page 268

 notes:  * One small can of pumpkin will give you 1 1/2 cups.

* Be sure to buy plain pumpkin puree and not pumpkin pie filling. If in doubt, read the ingredients label.

* Because there are only 3 egg yolks in this recipe (some ice cream recipes call for as many as 8), it won't thicken as much as some. Don't worry; it will still freeze to the right consistency.

Cuisine:  

Main Ingredient: