Pumpkin Custard Ice Cream Recipe
The best of pumpkin pie in a frozen custard, Double (Fresh) Ginger Pumpkin Custard Ice Cream will remind you of the best pumpkin pie you ever had!
Click to rate!
Ingredients
- 1 ½ cups buttermilk
- 1 ½ cups coconut creamer or half and half - *see notes
- ½ tsp fine sea salt
- ½ cup brown sugar - packed
- 3 tbsp honey
- 2 tsp ginger paste - *see notes
- ½ cup pumpkin puree - fresh or canned (w/out spices)
- 3 whole eggs
- 1 tsp cinnamon
- ½ tsp ground allspice
- ½ tsp nutmeg - fresh grated if possible!
- ¼ tsp ground cloves
- candied ginger - slivered (for garnish)
Instructions
- To a medium saucepan, add the buttermilk, creamer or half and half, salt, brown sugar, honey, ginger paste, and pumpkin. Heat slowly over medium heat, stirring often.
- To a medium-sized bowl, add the eggs, and whisk vigorously until creamy and smooth.
- When the pumpkin mixture is very hot (not boiling), use a ladle to add a little at a time of the hot liquid to the eggs, whisking to incorporate. When the tempered eggs are warm, whisk them into the pan on the stove.
- Add the spices - cinnamon, allspice, nutmeg, cloves. Continue cooking the custard - stirring constantly - until it is thick enough to coat the back of a spoon. This process will take about 6 to 8 minutes.
- Pour the custard into a sealable container. Chill thoroughly. (See notes).
- When the mixture is cold, proceed with freezing your ice cream according the instructions on your specific freezer. My counter top Cuisinart requires 20-25 minutes depending how cold it is when it starts.
- When the ice cream is frozen, scoop into individual dishes and garnish with slivered candied ginger, or scoop into a freezer container for later. Enjoy!
Notes
Active time is about 20 minutes on this recipe. The mixture must be chilled before freezing, and the length of time in the freezer varies according to your appliance.
The custard needs to be chilled before going into the ice cream freezer. This is especially important if you have a small counter top freezer that uses a frozen bowl. If I'm in a hurry, I do chill the mixture in the freezer, but don't freeze it! You just want it cold.
The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.
As I mentioned in the post, I use ginger paste (widely available in ethnic food sections and in tubes in the produce department). It's a purée rather than a mince made from fresh ginger and water. You can make ginger paste at home.
Start with pumpkin purée, either fresh or canned is fine. DO NOT USE PUMPKIN PIE FILLING!
I strongly recommend grating nutmeg. The flavor is just so superior. You can substitute ground if necessary. Just remember the importance of fresh, quality ingredients in achieving the best results.
Nutrition
Serving: 8Servings | Calories: 216kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com