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Home Cooking 6

Pumpkin pie ice cream not creamy enough?

DCLindsey | Nov 24, 201006:12 AM

I made pumkin pie ice cream the other night and froze it in my cuisinart ice cream maker. I tried it last night and its just not that creamy - it has a lot of fatty milk in it but it tastes icy. I followed the directions exactly as below (which is why I copied them there). Any suggestions on what went wrong or how to fix this? For milk I used 2%. I have made custard based ice creams before and they went better -- did the pumkin puree mess up my custard? If the custard fully cooked, could I melt the ice cream and recook it to try and get to a more custard-like flavor? Thanks for your help! (not the worst Thanksgiving issue we've had so far- the over baking powdered corn bread is much worse than this. :)

From Baking Bites
Pumpkin Pie Ice Cream
2 cups heavy cream
1 1/2 cups milk
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp salt
1 cup pumpkin puree
3 large egg yolks
1 tsp vanilla extract

In a medium sized saucepan, combine cream, milk (you can use half and half instead of the cream/milk mixture), brown sugar and all spices. Cook over medium heat, stirring occasionally, until mixture almost comes to a boil and all of the sugar is dissolved.
Meanwhile, whisk together pumpkin puree and egg yolks in a large mixing bowl. When the cream is very hot, drizzle it into the egg mixture while whisking constantly to temper the eggs. Once the hot cream has been completely incorporated, transfer the mixture back to the saucepan. Cook over medium heat, stirring frequently with a spatula and scraping the bottom and sides of the bowl, until mixture has thickened and coats the back of a spoon. Stir in vanilla extract and remove from heat.
Strain (optional, to ensure smoothness) into a large, clean bowl, cover with plastic wrap and refrigerate for 6 hours or overnight.
Pour chilled mixture into an ice cream maker and freeze as directed.
Transfer to a freezer safe container and allow ice cream to firm up for 1-2 hours before serving.

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