Pumpkin ice cream recipe

This is the month of pumpkin-flavored everything! Some dishes will actually use pureed or mashed pumpkin, and ice cream is no different. Here is a tasty recipe for all you pumpkin (and pumpkin pie) lovers out there!

Smooth, cold, creamy, spicy, just slightly boozy, and tasting like a cold piece of pumpkin pie. So basically, it’s totally delicious and a perfect addition to your fall-inspired ice cream recipes.

... being able to offer guests some pumpkin ice cream seems like a great option. The hardcore eaters can throw a scoop on top of their pumpkin pies, and if someone is already stuffed but still craving some of those classic Thanksgiving dessert flavors, they can have a cup of ice cream and still feel satisfied.

yield: 1 quart  prep time: 30 minutes  cook time: 20 minutes   total time: 9 hours 

INGREDIENTS:
1½ cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
½ teaspoon ground cinnamon
1 cinnamon stick
½ teaspoon ground nutmeg
¼ teaspoon kosher salt
5 large egg yolks
¼ cup dark brown sugar
½ teaspoon vanilla extract
2 teaspoons Grand Marnier, rum or brandy (optional)
¾ cup canned pumpkin

DIRECTIONS:
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top. 

2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. 

3. Warm the mixture until hot and the edges begin to bubble and foam. 

4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly. 

5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC). 

6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, add the cinnamon stick back in, then stir until cool, then chill thoroughly, preferably overnight. 

7. Whisk in the vanilla, liquor (if using), and pumpkin. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

You can read the full recipe with commentary here: http://www.browneyedbaker.com/2011/11/11/pumpkin-ice-cream-recipe/