Pumpkin Spice Custard Ice Cream
Inspired by techniques from King Arthur Baking.
Our classic French custard turned autumnal: pumpkin purée and warm spices are cooked straight into the base, with part brown sugar for a pie-like flavour. Smooth, spiced and scoopable.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 4.1 g |
| Carbohydrate | 27.3 g |
| of which sugars | 25 g |
| of which free sugars | 21 g |
| Fat | 19.8 g |
| of which saturates | 11.9 g |
| Fibre | 1.2 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 270 g plain canned pumpkin purée (not pie filling)
- 240 ml whole milk
- 360 ml double cream
Spices
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 pinch ground cloves
Custard
- 1 g fine sea salt or table salt a pinch
- 1 tsp vanilla
- 4 large egg yolks
- 80 g caster sugar
- 90 g light brown sugar
- 1
Beat the yolks. In the heatproof bowl, whisk the yolks with both sugars until thick and a shade paler.
- 2
Heat the pumpkin. In the saucepan, whisk the pumpkin, milk, cream, spices and salt together and bring just to a simmer, stirring.
- 3
Temper. Slowly whisk half the hot pumpkin mixture into the yolks, then pour it all back into the pan.
- 4
Cook. Stir with the spatula over low heat until the custard reaches 77-80 °C and has clearly thickened.
- 5
Strain and chill. Off the heat, stir in the vanilla, then press it through the sieve. Cool in the iced water and chill for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for 2-4 h, until firm enough to scoop.
Storage
Freeze in a covered container for up to 2 weeks.
