Wednesday, May 1, 2013

Pumpkin Ice Cream



Since I have all that rock salt left, I figured I may as well try the second pumpkin ice cream I was considering. I might as well do it before returning the ice cream maker. Maybe this will turn out so well that I'll decide I can't live without an ice cream maker!

Pumpkin Ice Cream
from David Lebovitz

1 1/2 c whole milk
1 c heavy cream
1/3 c plus 2 tbsp granulated sugar
1 tsp freshly-grated ginger
1/2 tsp ground cinnamon
1 cinnamon stick
1/2 tsp freshly-ground nutmeg
1/4 tsp kosher salt
5 large egg yolks
1/4 c packed dark brown sugar
1/2 tsp vanilla extract
1 tsp rum
3/4 c pumpkin puree

Warm milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt in a 2.5-3 quart saucepan until hot and the edges begin to bubble and foam.


Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.


Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).

Within 5 minutes of returning the yolks back to the saucepan, the temperature was at 164°F. One and a half minutes later, it reached 174°F.

Meanwhile, make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it.


Set a mesh strainer over the bowls. Immediately pour the mixture through the strainer into the bowl nested in the ice bath.


Mix in the brown sugar.


Stir until cool, then chill thoroughly, preferably overnight.

I left mine in the fridge for 2 days.

Whisk in the vanilla, rum, and pumpkin puree.


Press the mixture through a fine-mesh strainer.


Then freeze in your ice cream maker according to the manufacturer’s instructions.



Everything went smoothly, very much like the first pumpkin ice cream recipe. This one though required two separate sieving sessions; I'm not sure what the advantage is to that. I'd definitely consider skipping the first one.

Just like the first recipe, the custard was really tasty and I considered just drinking it from the bowl, skipping the freezing part altogether! I did follow through and, after freezing overnight, took the ice cream to work.

I'm still not crazy for pumpkin ice cream. I am not yet sure if it's because of some unknown problem with ice cream churning - I am almost positive I'm doing it right - or if it's just that I'm not a fan of pumpkin ice cream. The guy I borrowed the ice cream maker from identified the milk in this one. He suggested to never make ice cream from milk unless you cook off ALL the water.

Like the other batch of ice cream, the amount of active work time was about 2-3 hours. The rest of the time was spent waiting for the stuff to cool or freeze.

Cost:
  • whole milk: $0.52
  • heavy cream: $0.98
  • sugar: $0.20
  • freshly-grated ginger: $0.16
  • 5 large egg yolks: $1.52
  • dark brown sugar: $0.13
  • vanilla extract: $0.04
Total: $3.55 for about a quart.

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