Ingredients
- 1 1/2 cups heavy cream
- 3⁄4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp salt
- 1/2 cup canned unsweetened pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup pumpkin beer
Directions
- This recipe was adapted from this Williams-Sonoma recipe.
- In a heavy 2 quart saucepan, combine 1 cup of cream and 1/2 cup of the brown sugar. Warm over medium heat, until small bubbles form at the edges of the mixture (around 5 minutes).
- In a medium bowl, combine the egg yolks, ginger, salt, remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth.
- Remove cream mixture from heat. Very slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture, whisking constantly. Pour the egg yolk mixture into the sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon (if you run your finger through the mixture on the spoon, it should leave a clean trail). Do not let the custard boil.
- In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. Strain through a fine mesh sieve into a medium bowl. Cool custard mixture over an ice bath.
- When cool, whisk the pumpkin, vanilla, and pumpkin beer into the custard. Cover with plastic wrap, placing the plastic directly on the custard’s surface (this will prevent a skin from forming). Refrigerate until chilled—preferably overnight.
- Freeze in an ice cream maker according to manufacturer’s instructions.
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