I woke up today. It’s my first day of being fully 25. Yesterday was in between. It was an amazing, but confusing day. … and I’m starting to think that I like this 25 year old business. Here are a couple reasons why:
I’m having the most amazing hair day today. That’s not braggy, is it? I’m as shocked as anyone else, but I just woke up… and there it was. Exactly how I wanted it to be. And I didn’t do anything to it. If this is any indicator of how this next year is going to go, I’m pretty ok with that.
Pumpkin ice cream. I was going to make cupcakes for my birthday, but then my mom made me some this weekend. So then I thought I’d make chocolate ice cream, and on Sunday, decided we’d go pumpkin instead. I have no regrets. You won’t either.
So I like this David Lebovitz guy. He really seems to know his stuff when it comes to ice cream. … but sometimes his directions stress me out. There’s not enough before-hand prep, and I’m afraid I’ll burn milk if I leave it on the stove when I’m separating eggs. I’ve switched a few of the directions around, and I edited the spices a bit (because honestly, I don’t fresh grind much of anything). Generally speaking, though, this ice cream is my adaptation of his adaptation, which gets confusing after awhile. Here‘s what I was working with.
Pumpkin Ice Cream
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon (gluten free) vanilla extract
3/4 cup canned pumpkin puree (100% pure)
Make an ice bath: a big bowl with a bunch of ice in it, and a littler, metal bowl sitting inside of that. Then put a mesh strainer on top. Keep this handy. You’ll use it later.
Separate your eggs and whisk up the yolks. Keep ‘em close. Mix the milk, cream, sugar, spices, and salt over medium heat. Stir constantly, and heat until just starting to bubble. Now pour some of the milk mixture into the egg yolks slowly, while whisking the eggs yolks. Do this nice and slow so you don’t cook the eggs. That’s gross. Now pour the egg/milk mixture into the rest of the milk mixture. Cook over low (let’s be honest, I got impatient and turned the heat up) until thickened. If you’re questioning whether it’s thick yet, it’s not. You’ll know.
Now strain the thick custard mixture into that littler metal bowl that’s sitting in the ice bath. Stir until cool, then refrigerate until chilled (preferably overnight). Whisk in the pumpkin and vanilla, then strain again. Now freeze according to ice maker directions.
This ice cream tastes like fall. You won’t regret it.