Spiced Pumpkin Ice Cream

Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 cups heavy cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups canned solid-pack pumpkin
1 teaspoon pure vanilla extract
2 tablespoons dark rum
 

Preparation:

Combine the cream, milk and 1/2 cup of the sugar in a medium heavy-bottomed saucepan and bring to the boil over medium heat, stirring occasionally. Meanwhile, in a large bowl, whisk the yolks, the remaining 1/2 cup sugar and the spices until thick. Gradually whisk the hot cream mixture into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens, about 3 to 5 minutes; do not let the custard boil. When you draw your finger across the back of the spoon, it should leave a track. Strain the custard into a large clean bowl. Add the pumpkin and vanilla extract and whisk to blend. Let cool to room temperature. Freeze the custard in an ice cream maker following the manufacturer's instructions. When the ice cream is almost ready, add the dark rum and process until frozen. Pack into a freezer container and freeze to firm and ripen. The ice cream should be ready to scoop in about two hours, but! ! ! it will keep in the freezer for two week

 

Nutritional Information:

3268 Calories (kcal); 234g Total Fat; (64% calories from fat); 48g Protein; 241g Carbohydrate; 2420mg Cholesterol; 479mg Sodium