Cut a small pumpkin into large chunks and remove the strings and seeds. Steam the pumpkin on a steaming rack in a large pot over boiling water for about half an hour until the pulp is soft. Let the pumpkin cool slightly and scrape the pulp from the skin. Blend the pulp with a hand-mixer, blender, or processor until smooth, then set aside.
In a large bowl whisk together:
- 6 egg yolks
- 2/3 cup coconut sugar
- 1/3 cup maple syrup
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 teaspoon allspice
- 2 drops of lemon extract
- a splash of Amaretto, or aged Port
In a double boiler heat 1 & 1/4 cups of heavy cream. Whisk the eggs and then gradually pour 1/4 cup of the hot cream into the egg mixture while whisking constantly. Now continue whisking as you add the egg/cream mixture back into the remaining hot cream atop the double boiler.
Simmer and whisk the cream in a double-boiler for a few minutes whilst occasionally scraping the sides of the pot with a heat-resistant spatula. Whisking adds air to the mixture and using the spatula helps remove the thickening custard from the sides of the pot where the heat is highest.
Keep whisking and spatulating until the custard becomes thick enough to coat the back of a spoon or spatula. To keep yourself entertained as you whisk consider adding pinch of ground cloves.
When the custard seems thick enough, pour it through a sieve set over a clean bowl. Add 2/3 cup of cooked and pureed pumpkin, (organic canned pumpkin is fine too) plus either a scraped vanilla pod, or two teaspoons of vanilla extract
Add a quarter-cup of very cold cream, mix briefly, and refrigerate for untill fully cooled. Transfer the pumpkin custard to a thick pre-frozen metal bowl that should live in your freezer. By simply fork-whisking the custard mixture as it sits in your freezer every ten minutes or so for about an hour you’ll have crafted your very own Pumpkin semifreddo.