Pumpkin Pie Ice Cream

I look forward to making pumpkin pie every thanksgiving- although we don't treat it as a big deal in my family, it is a good excuse to make a more North American centrepiece dessert. I love the spices and the pumpkin itself alike, and often I wish that I could have a bit of the pie out of season. This ice cream is the perfect solution- even on the hottest days of the year, its pumpkin spice goodness is welcome.

It's very simple to make, and involves a hefty amount of pumpkin puree to ensure a throrough dose of pumpkinny flavour. It's very smooth and creamy, although it doesn't use as much cream as many other ice cream recipes. It's also low on the pervasive ice crystals that plague homemade ice cream, thanks to the glog of rum that helps keep the freezing point down. I garnished it with ginger-nut biscuits and pecan halves, but it would also make a very good filling for ginger-molasses cookes in the form of an ice cream sandwich.

Pumpkin Pie Ice Cream
From Closet Cooking

1 C. Cream, 30-35%
1 C. Milk
3/4 C. Brown sugar
5 Egg yolks
1 C. Pumpkin puree, roasted
1 Tsp. Cinnamon
1/2 Tsp. Ginger
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/4 Tsp. Cardamom
1 Tsp. Vanilla extract
Pinch of salt
2 TBSP Dark rum or bourbon

Bring the milk to a boil in a medium saucepan. Mix the yolks, sugar, and salt in a bowl. Once the milk is at a rolling boil, reduce the heat and temper the yolk mixture by quickly whisking in half a cup of the hot milk. Strain the tempered yolks into the saucepan and whisk frequently while cooking on medium-low until thickened. 

Pour the thickened custard into a bowl and whisk in the cream, spices, vanilla and alcohol of choice. Let cool and whisk in the pumpkin puree. Refrigerate overnight, then churn according to ice cream maker directions.