Even though it's getting colder out, there's something so totally satisfying about ice cream...anytime of the year. It's all the better when you make it yourself too! Rarely do I find pumpkin AND white chocolate ice cream together...there's not even a Coldstone in Central West End!! Sigh.
However, those two flavors are so complementary, it's a shame that there's not more combinations like 'em out there. Making your own ice cream is a lot easier than you think and well worth it. Enjoy!
P.S. This is the first ice cream I've ever made :) Glad you're here to share it with me.
White Chocolate Pumpkin Ice Cream
yields: about a quart, maybe more
now playing: The Simpsons playing in the background
now serving: Fair Oaks Ranch 2005 Zinfandel
inspired by a desire for really rich, really seasonal ice cream
2/3 cup sugar
1 cup 2% milk
2 cups heavy cream (about 500 ml)
8 ounces white chocolate, finely chopped
5 large egg yolks
7 tablespoons pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon allspice
1 tablespoon cinnamon
1. Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
2. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Don't let the mix curdle. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then add pumpkin and spices. Stir in the cream and mix until cool over an ice bath. Chill the mixture thoroughly in the refrigerator overnight for flavors to meld.