Frozen Pumpkin Custard
3,949 views · Published 12 September 2014 · 4:49 · Indexed 4 November 2026
Channel: Wyse Guide · 2014 · Howto & Style
PRINT the recipe: https://bit.ly/304XHBE SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG The handy ice cream containers I love: https://amzn.to/2N0pIkS KitchenAid stand mixer I use: https://amzn.to/32HyTkQ Ice cream attachment for stand mixer: https://amzn.to/3kHwI79 *The above links are affiliate links. ------------------------------ INGREDIENTS - 2 1/2 cups heavy cream - 2 1/2 cups milk - 5 egg yolks - 1 cup brown sugar - 1 15-ounce can pumpkin - 1 teaspoon cinnamon - 1/4 teaspoon cloves - 1/2 teaspoon ground ginger - pinch of freshly ground nutmeg - 2 tablespoon bourbon (optional) - 1 teaspoon vanilla extract ------------------------------ INSTRUCTIONS Pour two cups of heavy cream and two cups milk into a heavy-bottomed saucepan. Whisk in 3/4 cup brown sugar to dissolve. Place over medium heat on the stove. Stir as the mixture starts to heat. While the mixture is heating, pour remaining milk and cream into a separate bowl with egg yolks. Add spices and whisk to combine. When the heating milk and cream mixture starts to steam and almost simmer, temper the egg yolk mixture by adding small amounts of the hot mixture to the yolks. Then pour the yolks into the heated mixture. Place back on the stove over medium- to medium-high heat and stir constantly, watching to make sure it does not boil. When custard coats the back of a wooden spoon and leaves a stream when your finger is run through, it is ready. Remove from heat and strain through a fine mesh strainer to remove any cooked egg and clumps. Whisk in pumpkin, vanilla, and bourbon (if using). Cover tightly and place in the refrigerator until chilled (overnight is best). Following the manufacturer’s instructions, freeze in an ice cream freezer. With my favorite KitchenAid attachment, it takes 20-30 minutes. Once frozen, it’s hard not to enjoy right away, but it’s best when chilled in a deep freeze for another four hours.
