Monday, 16 January 2012

Pumpkin Ice Cream



1 1/2 cups light cream

6 egg yolks

3/4 cup sugar

1/2 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

1 1/2 cups heavy cream

1 1/2 cups canned solid pack pumpkin

Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's instructions.