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Pumpkin Ginger Ice Cream » Simple and Healthy Recipe! ✅

Use fresh pumpkin, or fresh from the can, to make this cool and refreshing Homemade Pumpkin Ginger Ice Cream. —Vicky | things i did today

  • 1 small pumpkin, peeled, seeded, and coarsely chopped OR 1 1/2 cups canned pumpkin puree (no sugar or additives)

  • 1½ cups whole milk

  • 1½ teaspoons ginger, grated

  • 6 egg yolks

  • 1 cup of sugar

  • 1 tablespoon ginger powder

  • ¼ ground nutmeg

  • ⅛ ground cloves

  • Pinch of salt

  • 1 1/2 cups fresh cream, chilled

  1. If you start with a pumpkin: 1. Fill a large pot of water with about 2 inches of water and bring to a boil. Place a colander over the pot so that it is just above but not touching the water. Add the squash pieces, cover and steam for about 10-15 minutes, until the squash is soft. Remove from heat and blend in a food processor until smooth. Let cool, then transfer to the refrigerator.

  2. To prepare the custard base: 1. Heat whole milk in a small saucepan over medium heat until just boiling. Remove from heat, add the grated ginger and cover. Let cool, then steep for at least three hours or overnight in the refrigerator. 2. Filter the ginger from the milk. Heat the milk over medium-low heat until hot. 3. Meanwhile, with a stand mixer, beat eggs, sugar, ground ginger, nutmeg, cloves, and salt until thick and white, about 3 minutes. Gradually mix in the warm milk. 4. Pour the mixture into the saucepan and return to the stove. Stirring constantly, cook over medium-low heat, until mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and let cool completely. Once cooled, add 1 ½ cups of pumpkin puree and cream.

  3. To make the ice cream: 1. Remove the ice cream according to the ice cream maker’s instructions. Eat right away or freeze overnight for firmer ice cream.

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