Pumpkin Ice Cream
8 ﬂ. oz. Whole milk
4 ﬂ. oz. Heavy cream
2 ea. Egg yolks
4 oz. Superﬁne or granulated sugar (about 1/2 c. + 1 Tbsp.)
1/3 c. Canned pumpkin
1/2 tsp. Ground cinnamon, plus extra for dusting
1 drop Pure vanilla extract
1 dash Dark rum
1. Pour the milk and cream into a large
saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
heatproof bowl until smooth. Add 1/2 of the sugar and whisk until pale and slightly ﬂuffy.
Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the
eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirringfrequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
3. Pour back into the bowl and set aside for
about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling,
ﬁll a sink halfway with cold water and ice and place the bowl of mixture in it for 20
minutes. Never put the hot mixture into the refrigerator.
4. Put the pumpkin, cinnamon, vanilla extract,
remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until
smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine
and churn according to the manufacturer's instructions.
5. When the churning is completed, use a
spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freezeuntil it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little
ground cinnamon before serving.