Pumpkin and 5-Spice Powder Ice Cream
Author: Nicole
Ingredients
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese (full fat) or crème fraiche, softened
  • ¼ teaspoon fine sea salt
  • ¾ cup puréed pumpkin (100% pumpkin)
  • ¼ cup honey
  • 1-1/4 cups heavy cream
  • ⅔ cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon Chinese 5-spice powder
Instructions
  1. PrepFor the ice cream base: Mix with a fork about 2 tablespoons of milk with cornstarch in a small bowl to make smooth slurry. Whisk cream cheese or crème fraiche and salt in a large bowl until smooth. Add pumpkin purée and honey and whisk until smooth. Don’t worry if it’s a bit lumpy at this point – it will smooth out when the hot mixture is added.Fill a large bowl with ice and water.
  2. CookCombine remaining milk, cream, sugar, corn syrup and Chinese 5-spice powder in a 4 or 5-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. (Watch the pan so mixture doesn’t boil over.)Remove from heat and gradually whisk in cornstarch slurry.Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.Remove from heat.Gradually whisk hot milk mixture into pumpkin-cream cheese mixture until smooth (it may be easier to transfer the hot milk mixture to a 4-cup measuring cup if your saucepan is heavy).
  3. ChillPour mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Alternately, if you are not finishing the ice cream on the same day you can chill the mixture in refrigerator for up to 2 days.
  4. FreezePour the ice cream mixture into the frozen canister of your ice cream maker and spin until thick and creamy.The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; ice cream will begin to pull away from the side (about 20-25 minutes).Pack ice cream into a freezer-safe storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid.Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.
Notes
Don’t want to use canned pumpkin purée? You can make it from scratch. Preheat oven to 400°F. Cut 2-3 pound pie pumpkin in half and remove seeds and membranes. Place cut side down on a baking sheet with high sides covered in aluminum foil. Roast for 30-40 minutes, until soft when pierced with a fork. Let cool slightly. Scoop flesh into a food processor and purée until completely smooth. Measure out ¾ cup for the ice cream; reserve the rest of the purée for another use.
Recipe by Riegl Palate at https://www.rieglpalate.com/pumpkin-and-5-spice-powder-ice-cream/