Ginger Pumpkin Custard Ice Cream Recipes

PUMPKIN CUSTARD ICE CREAM RECIPE - (3.9/5)

Steps:

• Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about 6 minutes. Whisk eggs in a medium bowl. Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves (or use 1 teaspoon of pumpkin pie spice) and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

GINGER-PUMPKIN ICE CREAM

Steps:

• In a small pot, scald the milk; in another pot, scald the cream.
• In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
• When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
• In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
• Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
• Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

GINGER CUSTARD DESSERT

Steps:

• To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
• When the sugar is dissolved, add the fresh ginger.
• Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
• Remove the pan from the heat.
• In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
• Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
• Cover and steep 20 minutes to infuse the milk.
• In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
• Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
• When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
• Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
• Do not let the mixture boil lest the eggs scramble.
• Immediately pour the custard through the strainer and into the bowl of cream set over ice.
• Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
• Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
• Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
• Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
• Freezing the cream:.
• Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
• Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
• If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.