Pumpkin Ice Cream

"Use solid-pack pumpkin, not pumpkin pie mix."
 
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Ready In:
1hr 30mins
Ingredients:
11
Yields:
6 cups
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ingredients

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directions

  • In a mixing bowl, beat the brown sugar and corn syrup into the egg yolks until thickened and pale yellow.
  • Beat in the cornstarch, cinnamon, nutmeg, and ginger; set aside.
  • In a large saucepan, bring the half-and-half to a simmer.
  • Slowly beat the hot half-and-half into the egg/sugar mixture.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  • Remove pan from heat and beat in the pumpkin.
  • Pour the hot custard through a strainer into a large, clean bowl.
  • Allow the custard to cool slightly, then stir in the cream and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard; freeze in 1 or 2 batches in an ice cream machine by following the manufacturer's directions.
  • When done, the ice cream will be soft; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.

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