Pumpkin Ice Cream

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 3 hours 35 minutes

配料

1 cup (269g) pumpkin purée

1 cup (227g) milk whole preferred

1 1/2 cups (340g) heavy cream

1 1/2 teaspoons King Arthur Pumpkin Pie Spice

1 teaspoon cinnamon

pinch of table salt

1 tablespoon King Arthur Pure Vanilla Extract

1/4 teaspoon pumpkin flavor optional; for enhanced flavor

4 large egg yolks

1/2 cup (99g) granulated sugar

1/2 cup (106g) light brown sugar or dark brown sugar packed

1/4 teaspoon xanthan gum optional; for smoother texture

2 tablespoons (28g) bourbon optional; for softer ice cream and added flavor

biscoff/spice cookies

步骤

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat., Beat together the egg yolks, sugars, and xanthan gum until light and airy., Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly., Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight., Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process., Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

营养

• 每份大小: 1/2 cup (143g)
• 卡路里: 320
• 总脂肪: 20g
• 饱和脂肪: 12g
• 反式脂肪: 0.5g
• 胆固醇: 145mg
• 钠: 45mg
• 总碳水化合物: 32g
• 膳食纤维: 1g
• 总糖: 30g
• 蛋白质: 4g