So, I looked through my copy of "The Perfect Scoop" for a pumpkin ice cream recipe. I didn't find one! I decided to improvise, remembering how creamy and good that David Lebovitz's Strawberry Ice Cream turned out to be, when I made it last June. I much prefer to make an egg custard based ice cream, now that I've learned that it's pretty easy to do. The egg yolks give such a silky and creamy texture to the ice cream. Never mind the calories and fat grams! Ice cream is just what is says-- I don't want ice milk! To keep my caloric intake under control, I limit myself to one scoop a day. There. Did I redeem myself to the calorie police?
To begin with, you need to make the custard:
Whisk eggs in a medium bowl. Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs (that would be "tempering").Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. (Mine took about 15 minutes to reach this stage.) Do not boil.
Strain the custard into another bowl...
... and cover it partially with plastic wrap. Cool at least one hour at room temperature.
25 minutes later, look at that texture! My sore throat was ready for some pumpkin medicine! I could have eaten this as soft as it was, but...
What do you think? Is this the perfect scoop?
Didn't I say that pumpkin has such a gorgeous color? Come a little closer, please...
Something's missing, though. What pairs well with pumpkin?
Ginger! Gingersnap cookies! Homemade, thank you very much.
It's from Martha Stewart's Cookie Book.
I have future ideas for this ice cream-- maybe individual ramekins with a gingersnap crust and ice cream with fresh whipped cream? Or a pumpkin ice cream roll with this inside? Wouldn't that be an interesting twist on traditional pumpkin pie! Well? What do you think?
I love the "Perfect Scoop" book. But you won't find this ice cream recipe in it. If I do say so myself, it's a winner. Next time-- I'd like to make a pumpkin cheese cake version of this ice cream. Oooh la la! You can find the recipe at the bottom of this page. You can either print it via "Key Ingredient" or you can look for the PRINT/PDF button at the bottom of the page. It's a cool new feature, that I hope you'll like. If you're reading this via Feedburner, you'll need to JUMP to my blog to view them. Go ahead! Try this recipe! I think you'll love it. I sure do.