Hy-Vee Recipes and Ideas

Directions

1. Step1

   In a small bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while preparing remaining steps.

2. Step2
   In a 2-quart saucepan, combine 1-1/2 cups whipping cream and 1/2 cup brown sugar over medium heat. Cook until bubbles form around the edges of the pan, about 5 minutes.
3. Step3

   Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, the remaining 1/2 cup cream and remaining 1/4 cup brown sugar. Whisk until smooth.

4. Step4

   Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and temperature reaches 165 degrees, about 6 to 8 minutes. Do not allow the custard to boil. Pour mixture into a medium-sized bowl.

5. Step5
   Partially fill a large bowl with ice water. Set medium-sized bowl with cream mixture in ice bath, stirring occasionally until cool, about 30 to 45 minutes.
6. Step6
   Whisk the cold pumpkin mixture into the cream mixture. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate at least 3 hours or overnight.
7. Step7
   Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days.