Roasted Pumpkin Ice Cream
Want a refresher on how to make this?
Makes About 1 Quart
INGREDIENTS
Mushies
2 cups half and half
1 cup heavy cream
1 cinnamon stick
1 vanilla bean, scraped (or 2 teaspoons vanilla paste)
small pinch kosher salt
5 egg yolks
1/2 cup granulated sugar
2 tablespoons molasses
1 cup caramelized pumpkin puree (see note below)**
1/4 teaspoon ice cream stabilizer
**For the homemade caramelized pumpkin puree, I halved and de-seeded two Pie Pumpkins and rubber them down with some maple syrup and melted butter. I roasted them at 400*F for about 35 minutes to get them caramelized and very tender, then scooped out the flesh and pureed to smooth. I then returned the puree to the oven and continued to roast it until it had caramelized well and reduced by about 2/3 the volume. If you want to skip the whole pumpkin process, just roast 2 cans of pumpkin puree at 400*F for 20-25 minutes to remove a lot of the moisture and intensify the flavor.
INSTRUCTIONS
Infuse the Dairy
In a medium saucepan, combine the half-and-half, heavy cream, cinnamon stick, salt, and vanilla bean. Warm over medium heat until steaming and fragrant, just below a simmer. Remove from the heat and let steep for 10–15 minutes so the cinnamon and vanilla bloom fully into the cream.
Make the Custard Base
In a medium bowl, whisk the egg yolks, and sugar until thickened and glossy, about 1 minute. Slowly ladle in the warm infused cream, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a rubber spatula. Continue until the custard thickens enough to coat the back of the spoon and a finger swiped through leaves a clean line. Do not let it boil.
Finish the Base
Strain the custard through a fine-mesh sieve into a clean bowl. Use a whisk or immersion blender to disperse the caramelized pumpkin purée and the ice cream stabilizer, if using, along with the molasses until smooth and fully combined. Cool to room temperature, then cover and chill at least 4 hours, or ideally overnight in the refrigerator.
Churn & Freeze
Churn in an ice cream machine according to the manufacturer’s instructions. Transfer to a container, press parchment directly onto the surface, and freeze until firm, at least 4 hours.
Serve
Let the ice cream sit at room temp for a few minutes before scooping. Serve with my Pumpkin Caramel Sauce, some toasted pepitas and a pinch of flakey salt for the best sundae ever.
