Friday, October 14, 2011

to pumpkin gingersnap ice cream

Recipe for:
Basic vanilla ice cream base:

Ice Cream Base:

  • 1 cup whole milk
  • 4 large egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream

Heat the milk in a sauce pan over medium-low heat.

Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.

Set a strainer over the smaller bowl and set aside.

In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.

Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight. Yield: about 3 cups.

1 cup spiced pumpkin butter:
5 cups pumpkin puree
slice a pumpkin in half, scoop out the seeds and stringy stuff, light brush or spray inside of pumpkin with vegetable oil, turn upside down on a baking sheet and roast in a 375 deg oven for about an hour. Scoop out cooked pumpkin and puree in food processor or food mill. Place puree in colander for 30 minutes to drain of excess water.
2 cups granulated sugar
1 cup brown sugar
1 1/2 cups apple cider
3 1/2 tsps ground ginger
3 1/2 tsps ground cinnamon
1 1/2 tsps ground nutmeg
1/2 tsp ground cloves
Combine in a saucepan and reduce until proper thickness, about 30 minutes
1/2 cup crushed Gingersnaps
2 Tbs Calvados
Combine vanilla base, spiced pumpkin butter and Calvados and place in ice cream freezer. When semi-firm, add gingersnaps. Place in freezer for a couple of hours to continue to harden.
Bon Appetit!!!

pumpkin ginger snap ice cream, originally uploaded by cabanagirl.

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