Pumpkin Cream Ice Cream
Baking and Desserts • European
Description
Pumpkin Cream Ice Cream
Ingredients
- Cream (40%) 1 cup
- Milk 1 cup
- Brown Sugar ¾ cup
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root ½ teaspoon
- Ground Nutmeg ¼ teaspoon
- Egg white 4 pieces
- Ground clove a pinch
- Chestnut puree 1 cup
- Bourbon 2 tablespoons
Step-by-Step Guide
Step 1
In a saucepan, combine the cream, milk, sugar, cinnamon, ginger, nutmeg, cloves, and pumpkin puree and heat over medium heat until boiling, about 5 minutes. Reduce the heat.
Step 2
In a bowl, mix the yolks with 1 tablespoon of the hot cream mixture and immediately stir into the main mixture, adding the bourbon.
Step 3
Cook over low heat, not allowing it to boil, until the mixture thickens slightly. Remove from heat and cool well.
Step 4
Transfer to an ice cream maker or freeze in a container in the freezer, stirring every 30 minutes.
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