I have always loved pumpkin ice cream. I grew up in Arizona, where, obviously, there isn’t really much of a seasonal shift in the environment to signify the onset of fall. I mean cacti certainly don’t display autumnal foliage, and temperatures rarely got nippy until winter (if even then). So growing up I learned to recognize the beginning of fall by when the pumpkin ice cream hit the shops. And of course it was one of the first flavors I learned to make when I started brewing up my own ice creams at home.

To this day, I still love to enjoy homemade pumpkin ice cream every fall. The warming spices, earthy pumpkin, and cool creamy custard are the perfect concoction for October, when the days can still be a bit warm, but the light has shifted to shades of amber and the leaves are all aflame.

That being said, I am also a huge fan of pumpkin ice cream on Thanksgiving. Pie is decidedly heavy, but I am convinced that even the most non-dessert type people (for shame!) have at least an ice cream stomach. So after a huge turkey dinner, pumpkin ice cream is a fantastic, easy, and lighter option to conclude the annual Thanksgiving feast.

Tips for homemade ice cream making. This is a churned ice cream, so make sure you have an ice cream maker. Also, be sure to go slow. You do not want to curdle the eggs in tempering; you do not want to boil the custard; and you do not want freeze the ice cream while it’s too warm.

With ice cream, as with most bakes, I generally spread the process out over a couple days. I make the custard on one day and then let it chill in my refrigerator for a day or two. Eventually I freeze it in the ice cream maker, and then I usually don’t even serve the ice cream until a day or two after that. No, it’s not as convenient or immediate as buying a pint from the grocery store. However, the flavor and texture really are beyond comparison, I promise.

Lastly, for a fancy flare at a harvest banquet or just to spoil your family, serve this yummy ice cream in pumpkin shaped glasses with a cinnamon stick “stem” and sage “leaves.” The kids will get such a kick out of their pumpkin shaped pumpkin ice creams.

Pumpkin Ice Cream - makes 1 quart

Equipment:

• Ice cream maker

• Fine mesh sieve

• Freezer safe container

Ingredients:

• 1 cup canned pumpkin puree

• 2 cups heavy cream, divided

• 5 large egg yolks

• 3/4 cup brown sugar, divided

• 1/4 tsp. kosher salt

• 1/2 tsp. ground cinnamon

• 1/2 tsp, ground ginger

• Pinch of ground nutmeg

• 1 tsp. vanilla extract

• Pumpkin shaped glasses (I use these), cinnamon sticks, & fresh sage for serving (optional)

Method:

1. In a medium bowl whisk together the egg yolks, 1/4 cup of the brown sugar, 1/2 cup of the heavy cream, the salt, cinnamon, nutmeg, and ginger until the sugar begins to dissolve and the spices are evenly mixed. Set aside

2. In a medium saucepan, heat the remaining 1 1/2 cups of cream, and 1/2 cup of brown sugar over medium heat until just before boiling. Remove the pan from the heat.

3. Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour all of the egg mixture back into the pan with the remaining cream.

4. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream and reaches between 170-175ºF. Be careful never to bring the mixture to a boil.

5. Pour the custard through a fine mesh sieve into a clean bowl. Allow the custard to cool enough to refrigerate.

6. Add the pumpkin puree and the vanilla extract to the custard and mix thoroughly. Chill the custard in the refrigerator for several hours.

7. Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a freezer safe container, and store it in the freezer until ready to eat. I recommend freezing for several hours before eating. Serve in pumpkin shaped glasses with cinnamon stick “stems” and sage “leaves” for extra fun.

Recipe adapted from Williams-Sonoma