Out of Your Gourd Good

I'm not the first to think of it by far, but pumpkin makes a great base for smooth, custardy, sweet things. Pie, mousse and ice cream come to mind. You can double up on this recipe if you are making it for a group. I tend to like to make smaller batches because I live alone and can make my way through a pint before growing bored of the flavor. (Here I paired it with homemade granola).

Pumpkin Ice Cream

Makes 3 cups

5 egg yolks

3 ounces brown sugar

1/2 cup half and half

1 cup 2% milk

1 teaspoon vanilla

Dash kosher salt

8 ice cubes of pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 can sweetened condensed milk

To make the custard whisk the egg yolks with the sugar in a bowl. In a saucepan, heat the half and half and milk over medium heat until just below boiling. In a small, steady stream add the hot milk mixture to the yolks. Return the milk-yolk mixture to the saucepan and return to medium heat. Whisk fairly constantly until thickened, about 10 minutes. Remove from heat and stir in the vanilla and salt. Transfer to a closed container and chill.

Place pumpkin cubes and custard into the container of the Vita-Mix. Add the spices. Start on variable #1. Increase to #10. Run until combined and smooth, 30-40 seconds. 

Transfer back to custard container and freeze for 3 to 4 hours. Place frozen mixture with sweetened condensed milk in the container of the Vita-Mix. Blend on variable #1, increase to #10. Stop as soon as four mounds form. This can be eaten soft serve or frozen a final time for a perfect scoopable ice cream consistency.