There’s something about the brisk wind in the morning, the leaves turning color and beginning to descend upon city streets, and the Hallmark store windows overstuffed with Thanksgiving and Christmas displays that gets me thinking of cinnamon, nutmeg and most of all - pumpkin. It’s such a wonderfully versatile veggie, lending its deep orange hue and mellow texture to soups and desserts alike.
Of course, pumpkin pie is staple at Thanksgiving tables, but I’m partial to the Union Square Cafe’s recipe for Pumpkin Flan. But, my all time favorite pumpkin recipe is from an old issue of Saveur - Pumpkin Ice Cream. Mixed up some of this super-rich, lucious, spicy stuff the other night. Having a hard time resisting its call from inside my freezer. But, I’m holding out for serving at an upcoming dinner party - possibly with a dark, rich, fragrant Gingerbread Cake or more delecate Walnut Tart. Suggestions are welcome…
And, in case you have the urge to crank out some of this glorious autumnal frozen confection yourself, here’ s the recipe:
Pumpkin Ice Cream
2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 TBSP ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup pumpkin puree
1 tsp vanilla
Heat 1 1/2 cups of the heavy cream over a double-boiler. In separate bowl whisk yolks, sugar, and corn syrup together. Add the spices. Slowly pour a 1/4 cup of the hot cream into the yolk mixture and then pour into the double-boiler with the rest of the hot cream. Cook over medium flame, constantly stirring until mixture is thick and coats the back of a spoon - should take between 10 - 15 minutes. Strain mixture into a clean bowl. Mix in remaining cold heavy cream, vanilla and the pumpkin. Chill for at least 6 hours before churning in an ice cream maker, according to manufacturer’s instructions.
Alright !!! I love ice cream. Coffee Ice Cream. But not this time of year. Our temps have really dropped, one day it
Posted by: Dr. Biggles | November 15, 2004 at 08:19 AM