Ask Arlene how to make Pumpkin Rum Ice Cream©

Ask Arlene how to make Pumpkin Rum Ice Cream©

By Arlene Wright-Correll

Ingredients:

1 cup pumpkin purée

1 cup whole milk

1 1/2 cups heavy cream

1 1/2 teaspoons pumpkin pie spice 

1 teaspoon Ceylon cinnamon  

Pinch of salt

1 tablespoon vanilla extract

1/4 teaspoon pumpkin flavor, optional; for enhanced flavor

4 large egg yolks

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon xanthan gum, optional; for smoother texture

2 tablespoons rum, optional; for softer ice cream and added flavor

Directions:

1) Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

2) Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

3) beat together the egg yolks, sugars, and xanthan gum until light and airy.

4) Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

5) Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer.

6) Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

7) Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding rum at the end of the freezing process, if desired.

8) Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Yield: about 1 quart.

Ice Cream Tip: Adding the rum will help keep the ice cream from turning rock-hard in the freezer.

May the Creative Force be with you as you tread the earth lightly!

Arlene Wright-Correll

Home Farm Herbery LLC