Pumpkin, Cinnamon and Nutmeg Ice Cream
Makes Approximately 1 Quart
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup sugar
- 3 tablespoons pumpkin puree
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/8 teaspoon ground cinnamon
- 4 large egg yolks
Instructions
- Combine the heavy cream, milk and sugar in a large saucepan and cook over low heat, stirring until the sugar has dissolved. Add the pumpkin, nutmeg, and cinnamon and cook for an additional minute, stirring.
- Whisk the egg yolks in a small bowl. Add to the saucepan and cook over low heat for 4-5 minutes. Remove from the heat. Transfer to a bowl and let cool, stirring occasionally. Refrigerate, covered, for a few hours or overnight.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Put the ice cream into a container and keep in the freezer until hardened and ready to be served.
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