Pumpkin Spice Custard Ice Cream
By Joe
Source: King Arthur Baking.
Our French vanilla custard turned autumnal: pumpkin purée and warm spices are cooked straight into the base, with part brown sugar for a pie-like flavour. Smooth, spiced and scoopable.
Always check the labels of the products you use.
Method
- 1
Beat the yolks. In the heatproof bowl, whisk the yolks with both sugars until thick and a shade paler.
- 2
Heat the pumpkin. In the saucepan, whisk the pumpkin, milk, cream, spices and salt together and bring just to a simmer, stirring.
- 3
Temper. Slowly whisk half the hot pumpkin mixture into the yolks, then pour it all back into the pan.
- 4
Cook. Stir with the spatula over low heat until the custard reaches 77-80 °C and has clearly thickened.
- 5
Strain and chill. Off the heat, stir in the vanilla, then press it through the sieve. Cool in the iced water and chill for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for 2-4 h, until firm enough to scoop.
Storage
Freeze in a covered container for up to 2 weeks.
EU nutrition claims
- Low salt: 0.16 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 110 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21 g per serving
42 % of the 50 g daily maximum · 84 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 4.1 g |
| Carbohydrate | 27.3 g |
| of which sugars | 25 g |
| of which free sugars | 21 g |
| Fat | 19.8 g |
| of which saturates | 11.9 g |
| Fibre | 1.2 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
