Technically, this ice cream is perfectly yummy without adding any chocolate syrup or almonds.
But where's the fun in that?
If I weren't so determined to get a good photo of this for my blog, I would probably have chowed down on this ice cream right from the mixer.
I had never made ice cream the "real" way before (with egg yolks) and was surprised at how easy it is. Here's the recipe, courtesy of Saveur.com. If you've never visited their site, you're missing out on some wonderful recipes!
Saveur's Pumpkin Ice Cream
Makes 2 Quarts
This article was first published in Saveur in Issue #30
4 cups heavy cream (Diet conscious but want some ice cream anyway? I used 1/2 cream and 1/2 nonfat milk and it turned out fine!)
12 egg yolks
1 1/3 cup sugar
1 cup light corn syrup
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 1/3 cup puréed cooked pumpkin
2 tsp. vanilla extract
1. Heat 2 2/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.
2. Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/2 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.
3. Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 1 1/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours.
4. Transfer custard to an ice cream maker and process according to the manufacturer's directions.
Mmmmmm, this ice cream is so good!
Kitchen Pig likes to enjoy his pumpkin ice cream sundae out on the patio.
Try not to judge him too harshly. His parents were pigs.
Happy Thanksgiving, everyone!