Pumpkin-Pie Ice Cream
Adapted from New York Magazine
2 cups cream
1 cup milk
1 1/4 cups dark brown sugar
1 1/4 cups pumpkin purée
5 egg yolks
2 tbs. light corn syrup
1/4 tsp. salt
1/2 tbs. Linzer spices (or substitute pumpkin-pie spice)
1/2 tbs. powdered sugar
1/2 tsp. Angostura bitters
- In a saucepan set over medium heat, combine the cream, milk, sugar, and pumpkin purée, and stir until the sugar has dissolved and the mixture is simmering. Remove from heat.
- In a medium bowl, whisk together the egg yolks. Temper the yolks by slowly drizzling one third of the milk-cream mixture into the yolks, constantly stirring gently (but not whisking) with a whisk, taking care not to cook the yolks.
- Pour the tempered egg yolks slowly into the milk-cream mixture while constantly whisking.
- Stir in the corn syrup, salt, Linzer spices, powdered sugar, and Angostura bitters.
- Return the saucepan to the stovetop, and, over low heat, stir the custard until it is thick enough to coat the back of a spoon, 5 to 8 minutes.
- Refrigerate for at least 3 hours.
- Transfer the custard into an ice-cream machine, and freeze according to the manufacturer’s specifications.