Few sweets are better this season than pumpkin ice cream, so there was much excitement around terrain when Mark and Jenna of Whimsy & Spice sent their recipe, which is sure to be a constant in our kitchens through the holidays.
Whimsy & Spice Pumpkin Spice Ice Cream
(makes 1 quart)
1-1/2 cups milk
3/4 cup heavy cream
8 whole cloves
1 whole cinnamon stick
8 whole black peppercorns
1/2 vanilla bean, split in half
1/2 teaspoon ground ginger
1 cup light brown sugar
3 egg yolks
1 cup pumpkin puree (canned organic pumpkin works well)
Bring the milk, cream and spices just to a boil in a medium saucepan, remove from the heat.
Whisk the brown sugar and egg yolks together in a heatproof bowl, then gradually whisk in the hot milk mixture. Whisk in the pumpkin puree. Chill completely, then strain though a fine meshed strainer into a container. Process the mixture in an ice cream maker according to the manufacturer's instructions, then freeze for several hours before serving.
*Photo courtesy of Whimsy & Spice. Find the Chocolate Gingersnaps pictured here at our Glen Mills store!
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