Spicy Pumpkin Ice Cream

 

Makes 1 quart

 

 

 

 

Step 1: Preheat the oven to 400 degrees.

 

Step 2: Cut the pumpkin in half and remove the seeds and membranes. Place cut side down on a baking sheet and roast for 30 to 40 minutes, until soft when pierced with a fork. Let cool slightly.

 

Step 3: Scoop the flesh into a food processor and purée until completely smooth. Measure out 3/4 cup for the ice cream. Reserve the rest of the purée for another use.  Alternatively you can skip steps 2 and 3 and use canned pumpkin. I used Libby's brand.

 

Step 4: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

 

Step 5: Whisk the cream cheese and salt in a medium bowl until smooth. Add the pumpkin purée and the honey and whisk until smooth.

 

Step 5: Fill a large bowl with ice and water.

 

Step 6: Combine the remaining milk, the cream, sugar and corn syrup and Chinese 5-spice powder in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. I substituted the Chinese five spice powder with pumpkin pie spice because I didn't have any chinese five spice.  This substitute worked ok but the next time I make it, I will use the Chinese five spice. The ice cream lacked the little kick I think the 5 spice powder would have given it.

 

 

Step 7: Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

 

Step 8: Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Pour the mixture in a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Alternatively, you can place your mixture in a bowl and place in an ice bath. Let stand, adding more ice as necessary, until cold about 30 minutes. 

 

 

Step 9: Pour the ice cream base into the frozen canister and turn on the machine. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes. 

 

Step 10: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.