Homemade pumpkin puree, fresh chopped sage, and madagascar vanilla bean? Yep, I’m in. You? This recipe is a little more extensive than some of my others, but it’s super yummy and extremely seasonal… which is the most important thing in the world right now. Duh
• • •
You will need:
3/4 cup fresh pumpkin puree (recipe to follow OR you can use 3/4 cup canned pumpkin puree NOT pumpkin pie filling)
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
2 Tbs plus 1 tsp chopped fresh sage (separated)
1/4 tsp salt
5 egg yolks
1/4 cup brown sugar
the seeds scraped from 1/2 of a madagascar vanilla bean (or 1/2 tsp vanilla extract)
1 Tbs white rum (*optional)
about 2 tsp drizzle of good maple syrup
1/4 cup chopped walnuts (more if you like chunky ice cream)
1/4 cup chopped semisweet chocolate chips (more if you like chunky ice cream)
• • •
First you will need to make sure your ice cream maker is completely frozen (the part that’s supposed to be frozen, that is). Next, you’ll want to prepare an ice bath for your custard. You do this by filling a large bowl with ice and water and setting another metal bowl on top (large enough to fit two quarts) then place a mesh strainer on top.
In a medium saucepan combine, milk, cream, sugar, cinnamon, nutmeg, salt and 2 Tbs roughly chopped sage (reserve 1 tsp for later). Cook over medium-low heat and whisk until begins to foam on edges slightly.
In a separate bowl beat your 5 egg yolks. Using a ladle, gradually whisk in your warm milk mixture, stirring constantly.
Transfer egg mixture back to saucepan slowly, whisking constantly. Heat over low heat (being sure to scrape the bottom with a spatula) until mixture thickens and coats your spatula nicely. Transfer to your ice bath by pouring through strainer, adding brown sugar and stirring until cool. Move to fridge until completely cold- about two hours, or overnight preferably.
Once your mixture is completely chilled, mix in your homemade pumpkin puree, vanilla bean, and rum *optional. Stir to incorporate. Pour through a strainer into your ice cream maker and let churn until thick.
When your mixture looks like soft-serve, slowly drizzle in your maple syrup, your walnuts, chocolate, and finely minced (reserved 1 tsp) sage. Let mix in completely and transfer your ice cream to a fridge safe container. Freeze until firm (about 2 hours).
Scoop into bowls and done!
HOME MADE PUMPKIN PUREE
You will need:
1 sugar pumpkin (smaller than the kind you carve with your buds and sold in produce sections usually)
First heat your oven to 375 F. Cut the stem off your pumpkin.
Cut in half and spoon out the seeds.
Brush with olive oil and place face down on a baking sheet. Cut a slit in the the pumpkin so that steam can escape. Cook for about 35-40 minutes or until a fork is easily inserted in the skin.
Let cool and transfer to a cutting board. Using a spoon, separate the flesh from the skin and place in a food processor or blender. (I used a blender and added a few Tbs of water to help it along) Blend until smooth and voila! ***Stay tuned for a great curry pumpkin soup recipe I threw together with the left over puree from the ice cream!!
CONDENSED. (WELL KIND OF)
You will need:
3/4 cup fresh pumpkin puree (recipe to follow OR you can use 3/4 cup canned pumpkin puree NOT pumpkin pie filling)
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
2 Tbs plus 1 tsp chopped fresh sage (separated)
1/4 tsp salt
5 egg yolks
1/4 cup brown sugar
the seeds scraped from 1/2 of a madagascar vanilla bean (or 1/2 tsp vanilla extract)
1 Tbs white rum (*optional)
about 2 tsp drizzle of good maple syrup
1/4 cup chopped walnuts (more if you like chunky ice cream)
1/4 cup chopped semisweet chocolate chips (more if you like chunky ice cream)
First you will need to make sure your ice cream maker is completely frozen (the part that’s supposed to be frozen, that is). Next, you’ll want to prepare an ice bath for your custard. You do this by filling a large bowl with ice and water and setting another metal bowl on top (large enough to fit two quarts) then place a mesh strainer on top.
In a medium saucepan combine, milk, cream, sugar, cinnamon, nutmeg, salt and 2 Tbs roughly chopped sage (reserve 1 Tbs for later). Cook over medium-low heat and whisk until begins to foam on edges slightly.
In a separate bowl beat your 5 egg yolks. With a ladle gradually whisk in your warm milk mixture, stirring constantly. Transfer egg mixture back to saucepan slowly, whisking constantly. Heat over low heat, being sure to scrape the bottom with a spatula, until mixture thickens and coats your spatula nicely. Transfer to your ice bath by pouring through strainer, adding brown sugar and stirring until cool. Move to fridge until completely cold about two hours or preferably overnight.
Once your mixture is completely chilled mix in your homemade pumpkin puree, vanilla bean, and rum *optional. Stir to incorporate. Pour through a strainer into your ice cream maker and let churn until thick.
When your mixture looks like soft-serve pour in your drizzle of maple syrup and your walnuts and chocolate. Let mix in completely and transfer your ice cream to a fridge safe container. Freeze until firm ice cream is accomplished (about 2 hours).
HOME MADE PUMPKIN PUREE
You will need:
1 sugar pumpkin (smaller than the kind you carve with your buds and sold in produce sections usually)
First heat your oven to 375 F. Start by cutting the stem off your pumpkin.
Cut in half and spoon out the seeds.
Brush with olive oil and place face down on a baking sheet. Cut a slit in the the pumpkin so that steam can escape. Cook for about 35-40 minutes or until a fork is easily inserted in the skin.
Let cool and transfer to a cutting board. Using a spoon separate the flesh from the skin and place in a food processor or blender. (I used a blender and added a few Tbs of water) Blend until smooth and voila! Stay tuned for a great curry pumpkin soup recipe I threw together with the left over puree from the ice cream!!