Spiced pumpkin ice cream

[semperfiona]

The recipe called for ground cloves, ground ginger, ground cinnamon, and ground pepper(!). I didn't have either cloves or pepper, so I used allspice, ginger, and cinnamon. I'm not sure whether even if I'd had pepper I would have used it. That seemed decidedly odd.

But the resultant ice cream--with my modifications--is quite tasty.

Comments

[neeuqdrazil.livejournal.com]

That sounds so tasty. Recipe?

[junni.livejournal.com]

*Yum* I haven't had pumpkin ice cream in ages. Where were you able to find said lovely treat?

[semperfiona]

Made it myself. ;-)

[semperfiona]

It's out of a book called _Frozen Desserts_, which is basically a bible of ice cream, sorbet, granita and sherbet. It has some extremely unusual recipes (which I haven't tried yet) and lists metric, US *and* imperial measurements. Anyway. Pumpkin.

	Metric	US	Imperial
Milk	375 ml	1 1/2 cups	12 fl oz
Light brown soft sugar	200 g	1 cup	7 oz
Egg yolks	3	3	3
Vanilla extract	1/2 tsp	1/2 tsp	1/2 tsp
Ground cloves	Pinch	Pinch	Pinch
Ground ginger	1/2 tsp	1/2 tsp	1/2 tsp
Ground cinnamon	1/4 tsp	1/4 tsp	1/4 tsp
Ground pepper	1/8 tsp	1/8 tsp	1/8 tsp
Pumpkin puree	250 ml	1 cup	8 fl oz
Whipping/heavy cream (36% fat)	185 ml	3/4 cup	6 fl oz
Brandy	2 tsp	2 tsp	2 tsp
Makes about	1 litre	4 cups	32 fl oz

Combine the milk and half the sugar in a medium saucepan and bring to just below boiling point. Meanwhile, in a medium-sized heatproof bowl, beat together the egg yolks, vanilla extract, spices and the remaining sugar. Slowly pour the hot milk into the egg mixture, whisking steadily so as not to curdle the eggs.

Place the bowl over a pan of simmering water and stir frequently until the custard thickens to coat the back of a spoon. Remove the bowl from the heat and plunge it in cold water. Once the custard has cooled, beat in the cold pumpkin puree and the cream. Taste. Add brandy and more spice if preferred. Still freeze or use ice cream churn.

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My notes: as I noted in the original post (updated after your comment), I didn't use the spices as listed in the recipe. I used 1/8 tsp allspice, 1/2 tsp ginger, 1/4 tsp cinnamon. I also forgot the brandy altogether (oops--I had actually bought a bottle of it exactly for this purpose!). But it tastes pretty damn good. If you *do* use pepper, let me know what you think.

[quasigeostrophy.livejournal.com]

May I just say, this sounds YUMMMMMMY! :-D
Thanks for sharing!

[sashajwolf.livejournal.com]

Black pepper ice-cream is actually worth a try. A few restaurants around here serve it with banana fritters, and it works surprisingly well, IMO.

[semperfiona]

Hmm. Where is "around here" (more specifically than "England", that is)? I don't think I ever encountered black pepper ice cream there. I did have jalapeno-peach ice cream at a Mexican restaurant in Poole once, on a dare from my dining partner. It wasn't bad. Sweet peach flavor--and then it bit you after you had swallowed it.

I have "The British Museum Cookbook", which has a recipe for peppered pears. I've never tried it, though it has intrigued me for years.

[neeuqdrazil.livejournal.com]

Oooh, I love that cookbook. It's the one with menus for various cultures and time-periods, right? I keep meaning to 'borrow' it from my parents, since it's sitting on their bookshelf rather than their cookbookshelf.

[semperfiona]

Yes, that's the one. I haven't used it much, actually.

[sashajwolf.livejournal.com]

The City of London (i.e. the business district), and at least one restaurant in East London. All the restaurants were Asian, IIRC.