Ice cream and chilled desserts
A fall-inspired homemade ice cream made by folding roasted pumpkin puree and cinnamon into a cream base. Its spiced flavor and velvety texture make it a distinctive seasonal frozen dessert.
Heat the milk and half the sugar without bringing it to a boil.
Whisk the egg yolks with the remaining sugar. Slowly whisk in the hot milk, then cook over low heat until the mixture coats the back of a spoon. Do not let it boil.
Stir the pumpkin puree, cinnamon, and optional ginger into the mixture. Chill in the refrigerator for at least 2 hours.
Stir in the cold cream. Churn in an ice cream maker, or place in a deep container in the freezer and beat occasionally during the first few hours.
Strain the pumpkin puree thoroughly to remove excess moisture before adding it to the mixture, or the ice cream may become icy. Allergens: contains milk and dairy products, and egg. Store in a covered container in the freezer for up to 2 weeks.
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