Ginger-Pumpkin Ice cream

1. 1

   In a small pot, scald the milk; in another pot, scald the cream.

2. 2

   In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves.

3. 3

   Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.

4. 4

   When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly.

5. 5

   Return pan to medium heat and stir constantly until all sugar is dissolved.

6. 6

   Add milk and bring just to the boiling point.

7. 7

   In a mixing bowl, combine the egg yolks with the pumpkin puree and spices.

8. 8

   Blend well with a wooden spoon.

9. 9

   Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly.

10. 10

    Take care not to let the egg curdle.

11. 11

    When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.

12. 12

    Remove from the heat, pour mixture into a large bowl and let cool at room temperature.

13. 13

    Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.