PUMPKIN SPICED CUSTARD ICE CREAM Without an Ice Cream Maker-Libby's Pure Pumpkin

Spiced Pumpkin Custard Ice Cream |Cooking With Carolyn

Copyright © 2015 by Cooking With Carolyn

Yield: 1 Quart

ngredients

· 2 Cups Heavy Cream or Heavy “Whipping” Cream

· 2 Cups Milk, 2% or Whole

· 8 Egg Yolks

· 1 Cup Granulated Sugar

· ½ Cup Light Brown Sugar, firmly packed

· 1 Teaspoon Kosher or ½ Teaspoon Table Salt

· 2/3 Cup Libby’s 100% Pure Pumpkin

· ½ Teaspoon Ground Cinnamon

· ¼ Teaspoon Ground Nutmeg

· ¼ Teaspoon Ground Ginger

· 1 Teaspoon Pure Vanilla Extract

Directions

Combine the milk and heavy cream in a large sauce pan or pot and bring to a slight simmer over medium heat. Meanwhile, combine the egg yolks, sugar, brown sugar, salt, and pumpkin in a large bowl and whisk until well combined.

Vigorously whisk the egg mixture while slowing adding half of milk mixture. Once blended, pour the egg mixture into the pot with the other half of the milk mixture, whisk well. Turn the heat to medium, whisk and stir the mixture every 2 to 3 minutes, and simmer for about 10 minutes or until the custard has thickened. (Note: The custard will be thickened once it coats the back of a spoon.) Remove from the heat.

Fill a sink with enough cold water and ice to go half way up the outside a large bowl. Pour the custard into the large bowl through a fine mesh strainer. (Note: You may use a spoon or spatula to move the custard around the strainer so it will flow continuously into the bowl.) Next, whisk in the vanilla extract, cinnamon, nutmeg and ginger. Keep whisking the mixture while still in the ice bath until the temperature comes down to at least 60 degrees.

Pour the cool custard into a 9x13 baking dish and freeze for about 45 minutes. After freezing for 45 minutes, whisk and stir the custard. Put the custard back into the freezer and freeze for another 45 minutes. The custard should resemble a loose soft serve ice cream texture once it’s stirred in the dish, if not, you may place it back into the freezer for an additional 15 to 20 minutes.

Finally, add the custard to one or two air tight containers and freeze for a minimum of 4 hours to overnight. (Note: If the ice cream becomes too hard to scoop you can allow it to sit for about 5 minutes and dip the ice cream scooper into hot water before serving.) Enjoy.

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