1Heat cream, milk, 1 cup sugar and salt in saucepan to 185. Take off heat.
2Whisk eggs with ¼ cup sugar until it is at the ribboned stage (pale yellow, creamy and whisk leaves “ribbons” in the yolks). Temper egg mixture with hot cream, slowly. Add all back into saucepan, heat slowly to 175. Strain through fine sieve into bowl in an ice bath.
3Mix pumpkin and remaining sugar and spices. If pumpkin isn’t smooth, puree. Whisk the pumpkin mixture into the custard base, cool to 40 degrees and freeze in ice cream maker.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. Wanna try it at home? Get some Rockey's Milk Punch
See more Friendsgiving cocktails you can make with your cooking ingredients.