The recipe David Lebovitz posted has too many steps that don't seem necessary and a cinnamon stick seems to get lost in his recipe. I do like his proportions of milk and cream and white and brown sugars. The Williams Sonoma recipe seems like it will come out two thick and too sweet with 2 cups of heavy cream and 3/4 cup brown sugar, but the recipe order is simpler, although there is no need to add cold cream to the eggs, so I will heat all the milk and cream.
1. Mix squash with vanilla and chill.
- 1 cup roasted butternut squash puree (or canned pumpkin)
- 1/2 teaspoon vanilla extract
2. Heat and stir in saucepan:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 and 1/4 cup gingered sugar (otherwise combo of white and brown cane sugar)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly-ground nutmeg
- If not using ginger sugar, use 1/2 tsp ground ginger or 1 tsp freshly grated
- scant 1/16 teaspoon cloves
- 4 allspice berries, crushed and a pinch of ground (or 1/8 teaspoon ground allspice)
- scant 1/4 teaspoon kosher salt
3. Whisk 5 large egg yolks into a bowl
4. Whisk 1/3 to 1/2 the cream into the bowl of egg yolks and pour back into cream pot.
5. Heat and stir until 170 degrees- slightly thick-can run finger through it on back of spoon and it doesn't run back:
6. Pour through a fine mesh strainer into a bowl nestled in a larger bowl of ice water. Whisk or stir a few times.
7. Whisk in the pumpkin.
8. Pour through fine mesh strainer again.
9. Cover with plastic wrap and chill overnight.
10. Churn in ice cream maker according to maker's directions.
Original sources or inspiration:
http://www.davidlebovitz.com/2009/11/pumpkin-ice-cream-recipe/
http://www.williams-sonoma.com/recipe/pumpkin-ice-cream.html
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