Ingredients

The following ingredients have 4 Servings
  • I ½ cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup white chocolate chips
  • 1/3 cup pistachio swirl ((recipe below))
  • 3/4 cup shelled pistachios
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp whole milk

Instruction

  • In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
  • Lightly whisk egg yolks, cinnamon, ginger, nutmeg, and salt in a separate bowl.
  • Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
  • Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
  • Strain cream mixture into a bowl.
  • Stir in pumpkin puree until completely blended.
  • Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
  • Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and pistachio swirl.
  • When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.