Pumpkin Ice Cream

 

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 until the pulp is soft. This usually takes about a half an hour. Let the pumpkin cool slightly and scrape the pulp from the skin. Blend the pulp with a hand-mixer, blender, or processor until smooth and 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.

In a double boiler heat 1 & 1/4 cups of heavy cream. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly.Now whisk the egg/cream mixture back into the remaining hot cream atop the double boiler.

Double boil the cream for a few minutes, whisking constantly while 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 mixture from the sides of the pot where the heat is highest.

Keep on whisking until the custard is thick enough to coat the back of a spoon or spatula. Though in fact this only takes about ten minutes it will often feel like an eternity. To avoid custard frustration consider adding a pinch of ground cloves or nutmeg powder in order to help pass the time.

When the custard seems thick enough, pour it through a sieve set over a clean bowl. Add 2/3 cup of pureed cooked pumpkin, (organic canned pumpkin is also fine) plus a teaspoon (or two) of vanilla extract (a scraped vanilla pod is even better) and a quarter-cup of very cold heavy cream. 

Whisk this mixture up well and refrigerate it for an hour or two. Now you can transfer it to an ice-cream maker, or to a thick pre-frozen metal bowl for some final fork-whisking in the freezer every few minutes or so until you have achieved an appropriately ice-creamy consistency. 

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