The other morning, Gabe entertained me by having me guess the average high and low temps in Boston each month of the year. Did you know that the average high in December is 42 degrees Fahrenheit? I’m laughing at all you Minnesotans who still have to plan for Halloween costumes that fit over your snowsuits. Mwah ha ha ha.
What I’m trying to say is that while I’m currently enjoying temperatures in the upper 60s, the weather has left me a bit confused. To remind myself that it’s fall, I’ve been using pumpkin in everything, at the risk of driving Gabe crazy. Here’s what I’ve made this week alone.
First, chocolate chip pumpkin bread.
Next, since I’m a New Englander now, pumpkin whoopie pies. (Due to the ingredients I had in the fridge, these ended up with a delicious mascarpone frosting in the middle.)
And finally, pumpkin ice cream.
I should probably stop this craze in case I get sick of pumpkin even before it’s time to bake a Thanksgiving pie…
Pumpkin Ice Cream
- 2 1/2 cups whole milk or half ‘n’ half
- 1/3 cup plus 2 Tbs. sugar
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 cinnamon stick
- 1/2 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 5 large egg yolks
- 1/4 cup packed light brown sugar
- 1/2 tsp. vanilla extract
- 3/4 cup pumpkin puree
- optional: 2 tsp. spiced rum
Set a mesh strainer over the top of a large bowl and set aside.
In a medium saucepan, mix the milk, sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly to temper the eggs.
Scrape the warmed yolks back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170º F.
Immediately pour the mixture through the strainer into the large bowl. Mix in the brown sugar, then place the bowl over an ice bath and stir until cool. Chill at least 8 hours.
Whisk in the vanilla, rum (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Slightly adapted from David Lebovitz