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Pumpkin Marzipan Ice Cream

Pumpkin Marzipan Ice Cream

Course Dessert
Cuisine Amercian
Keyword fall recipes, homemade ice cream, marzipan ice cream, pumpkin ice cream, Thanksgiving Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time: 5 hours
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1/2 teaspoon clove powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla bean paste
  • 4 egg yolks
  • 2 cups roasted pumpkin purée*

Instructions

  1. In a small bowl, whisk together the spices and salt. Set aside.
  2. In a separate bowl, whisk together the egg yolks in a heatproof bowl and set aside.
  3. Place cream, milk, and sugar in a heavy-bottomed saucepan over a medium heat, stirring until sugar has dissolved.
  4. Remove from heat.
  5. Pour some of the creamy liquid into a measuring cup.
  6. Whisking constantly, gently pour the hot liquid from the measuring cup into the bowl with the egg yolks until they are combined.
  7. Pour the egg yolk liquid back into the saucepan with the rest of the mixture and reheat over a low flame.

  8. Stir in the pumpkin 

  9. When the mixture starts to boil, remove it from the heat.
  10. Transfer to a heat-proof bowl and cover with plastic cling film, making sure the plastic touches the custard. This prevents a crust from forming.
  11. Refrigerate at least 3 hours or overnight.
  12. Transfer custard to the bowl of an ice cream maker.
  13. Process according to the manufacturer's instructions.
  14. Mix in the chopped marzipan pieces
  15. Scrape ice cream (which will now be soft serve consistency) into a plastic tub with a tightly sealed lid.
  16. Freeze for at least two hours before serving.