Cook It :: Pumpkin Spice Ice Cream

Pumpkin flavor has never been my favorite - but I'm learning to like it and this ice cream is definitely helping.  Roasted pumpkin and classic pumpkin pie spices create a perfect fall ice cream - just when you thought I'd given up on the ice cream maker.


Pumpkin Spice Ice Cream
(inspired by Jeni's Splendid Ice Cream)

2 pounds pumpkin flesh, peeled
1/4 cup honey
2 egg yolks
2 cups whole milk
1 1/4 cup heavy cream
2/3 cup brown sugar
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice blend

Preheat oven to 350 degrees.  Place pumpkin on a cookie sheet and roast in hot oven 20-30 minutes until fork tender.  Remove from oven and puree until smooth in the food processor.  Measure out 2/3 cup pumpkin puree.

In a medium bowl, whisk together pumpkin, honey, and egg yolks.  Set aside.

Fill a large bowl with ice and water and set aside.

Combine milk, cream, sugar, corn syrup, and spices in a 3-quart pan and bring to a boil over medium heat stirring occasionally.  Boil mixture for 4 minutes at a rolling boil, stirring constantly.  Remove from heat and ladle two ounces into the egg yolk mixture whisking until completely combined.  Repeat two more times until egg mixture is hot.  Pour remaining milk mixture into the egg mixture.  Place egg mixture bowl in the ice water bath to cool off.  Let mixture cool completely.

Pour ice cream base into ice cream maker and let spin until thick and creamy, about 25 minutes.

Transfer ice cream to air tight containers and freeze at least four hours before serving.