Good but not outstanding. The recipe was a little strange because it didn’t ask for cooking the custard at all. Instead you mix the egg yolks for a long time, which makes them frothy & thick. However, it seemed thin both before and after its ice cream machine time, so I thought it would ice as it froze, but it was creamy.
From Martha Stewart:
1 cup whole milk
1/2 cup heavy cream
1/2 cup Milk Caramel
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned solid-packed pumpkin
1/2 teaspoon pure vanilla extract
1. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
2. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
3. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer’s instructions.
4. To make ice cream sandwiches, smear ice cream between gingerbread cookies just before serving.
