Prep 3 hrs 30 mins
Cook 15 mins
It's time for all thing pumpkin! Came across this recipe in The Washington Times. It called for breaking up gingersnaps & adding them to the ice cream when it is almost firm. I prefer to serve them on the side. Better to make the custard ahead of time - it needs a 3 hour minimum chill time (preferably overnight) before processing in ice cream maker. Once churned, eat it quick - it gets grainy when stored beyond a few days in the freezer. Actually it has the best mouth feel after about an hour in the freezer after being churned.
For the ice cream
- 1 egg
- 1 egg yolk
- 2 cups half-and-half
- 1⁄4 cup granulated sugar
- 1⁄3 cup light-brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 3⁄4 cup canned pumpkin
- 3⁄4 cup pecan halves
- 3 teaspoons unsalted butter
- 4 1⁄2 tablespoons maple syrup
- 1⁄8 teaspoon salt
- For the ice cream:.
- Beat together egg and egg yolk in medium heatproof bowl. Set aside.
- Combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan. Bring to a simmer, stirring frequently. Pour about 1/2 cup of the mixture into the eggs while beating constantly. Pour the egg mixture back into the saucepan. Cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes. Remove from heat. Whisk in pumpkin.
- Strain the pumpkin mixture through a fine-mesh sieve into a container. Cover and chill for 3 to 24 hours. Pour pumpkin mixture into an ice-cream maker. Process according to manufacturer's directions. When ice cream is almost firm, stir in gingersnaps.
- To serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. Top with pecan-maple sauce.
- Freeze leftovers in a covered container.
- For the Pecan-maple sauce:.
- Place pecans in small skillet. Heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. Remove immediately.
- Combine butter, syrup and salt in a small pot. Heat over medium heat for 1 minute or until butter melts. Stir in pecans. Simmer for 1 minute to flavor pecans.