Every fall, the Sedutto ice cream shop on the Upper East Side has pumpkin ice cream, only during October and November. When I was little and first discovered pumpkin ice cream, I was completely enamored with it. I was so in love with this ice cream and would drag my parents there any chance I had to get some.
When we recently received an ice cream maker as an engagement gift, pumpkin was the first flavor I wanted to make. We had so much extra pumpkin roasted, that I made some pumpkin bread as well and made little extra pumpkiny ice cream sandwiches.
This little dessert bite is so sweet and a little savory at the same time. Using fresh pumpkin was more work, but definitely worth the effort over using canned. I love the fall so much and this dessert brings back many autumn childhood memories.
(Makes 6 cups ice cream and 2 loaves bread)
For the Pumpkin Ice Cream:
2 cups heavy cream
6 egg yolks
¾ cup dark brown sugar
½ stick butter
1 tsp ground ginger, divided
2 tsp ground cinnamon, divided
1 tsp grated nutmeg, divided
2/3 cup cooked pumpkin purée
1 tsp vanilla
Salt and pepper
- To roast the pumpkin, melt ½ a stick of butter in a small pot along with ¼ cup brown sugar, ½ tsp grated nutmeg, 1 tsp cinnamon, ½ tsp ginger, salt and pepper.
- Halve the pumpkin and remove the seeds. Brush the insides of the pumpkin with the butter mixture and roast on a baking sheet, face down, at 375º until very soft, about 30 minutes.
- While the pumpkin is roasting, start the custard for the ice cream. In a small sauce pan, dissolve the remaining ½ cup brown sugar in 1 cup of heavy cream.
- In a separate bowl, whisk together the egg yolks and remaining 1 cup heavy cream.
- When sugar has dissolved, slowly mix ½ the hot cream mixture into the egg mixture, whisking constantly. This will temper the eggs and prevent them from cooking.
- Recombine the custard back into the mixture on the stove and stir constantly with a wooden spoon until the custard has thickened and naps the back of a spoon, about 4 minutes. Do not allow the custard to boil.
- When the pumpkin is fully cooked, remove from the skin and cool completely. Mix the pumpkin into the custard and cool ice cream base for at least 3 hours and up to 24 hours.
- Mix ice cream according to your mixers instructions. Eat immediately or freeze!
For the Pumpkin Bread:
2 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
¾ tsp salt
½ tsp baking soda
1 tsp baking powder
¾ stick butter
1 cup sugar
2 large eggs
2 cups fresh roasted pumpkin
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
¼ cup water
- Whisk dry ingredients together in a bowl.
- In an electric mixer, cream butter until whipped and fluffy. Add sugar, continue to mix until combined.
- Add eggs one at a time, mixing until fully combined. Add sour cream, cream and water.
- Add vanilla and pumpkin, stir on a low speed for 2 minutes until pumpkin is fully incorporated.
- Slowly add dry ingredients in 3 batches, mixing on a low speed. Do not over mix at this point.
- Pour batter into buttered loaf pan and bake at 350º until a cake tester comes out clean, 30-45 minutes. Serve warm or with ice cream.