Pumpkin Pie Ice Cream

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Pumpkin-Pie Ice Cream

Adapted from New York Magazine

2 cups cream

1 cup milk

1 1/4 cups dark brown sugar

1 1/4 cups pumpkin purée

5 egg yolks

2 tbs. light corn syrup

1/4 tsp. salt

1/2 tbs. Linzer spices (or substitute pumpkin-pie spice)

1/2 tbs. powdered sugar

1/2 tsp. Angostura bitters

  1. In a saucepan set over medium heat, combine the cream, milk, sugar, and pumpkin purée, and stir until the sugar has dissolved and the mixture is simmering. Remove from heat.
  2. In a medium bowl, whisk together the egg yolks. Temper the yolks by slowly drizzling one third of the milk-cream mixture into the yolks, constantly stirring gently (but not whisking) with a whisk, taking care not to cook the yolks.
  3. Pour the tempered egg yolks slowly into the milk-cream mixture while constantly whisking.
  4. Stir in the corn syrup, salt, Linzer spices, powdered sugar, and Angostura bitters.
  5. Return the saucepan to the stovetop, and, over low heat, stir the custard until it is thick enough to coat the back of a spoon, 5 to 8 minutes.
  6. Refrigerate for at least 3 hours.
  7. Transfer the custard into an ice-cream machine, and freeze according to the manufacturer’s specifications.

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