Tuesday, October 5, 2010

Halifax Pumpkin Ice Cream

Halifax Pumpkin Ice CreamMaritimers love to make their own ice cream according to Executive Chef Les Stevens of Delta Halifax and Executive Chef Jamie Mullett of Delta Barrington.

The traditional pumpkin pie is usually paired with a heaping scoop of ice-cream, so it seems natural to mix the two ideas into a sweet pumpkin ice cream.


1 1/2 cups of whole milk

1 cup heavy cream

1/3 cup plus 2 tablespoons of granulated sugar

1 teaspoon freshly-grated ginger

1/2 teaspoon ground cinnamon

1 cinnamon stick

1/2 teaspoon freshly-ground nutmeg

1/4 teaspoon kosher salt

5 large egg yolks

1/4 cup packed dark brown sugar

1/2 teaspoon vanilla extract

3/4 cup of pumpkin puree

Optional: 2 teaspoons Grand Marnier, rum or brandy


Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl inside it. Set a mesh strainer over the top.

In a medium saucepan mix the milk, cream, pumpkin, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt.

Warm the mixture until hot and the edges begin to bubble and foam

Whisk the egg yolks in a separate bowl and gradually whisk in about half of the war spiced milk mixture, stirring constantly.

Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.

Whisk in the vanilla, (and the liquor if using,) and pumpkin puree. Press the mixture through a fine-mesh strainer, and then freeze in your ice cream maker according to the manufacturer’s instructions.


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