Pumpkin Ice Cream (Eggless Recipe)

I don't want to say it loud but it has been a mild fall so far. Temperatures have been warmer than usual and we are occasionally still sporting our summer sandals and half sleeves. But the daylight hours have started to get shorter and the trees are changing into beautiful shades of red, yellow and gold.

This pumpkin ice cream is perfect for this time of the year. Fall flavors with not so fall weather calls for an dessert like this. I tasted my first pumpkin flavored ice cream on one of my recent farm visit with few of my blog buddies. It was a pumpkin-vanilla soft swirl and I loved it. Also my son randomly asked for pumpkin ice cream recently, so I've been looking for a recipe.

This recipe is from King Arthur Flour catalog. In the original recipe, the custard base was thickened with egg yolks, but I used my eggless vanilla ice cream base with cornstarch and it worked out beautifully.

Pumpkin flavor in the ice cream comes from pumpkin puree (of course) and pumpkin flavor that I didn't have. But the pumpkin pie spice in it reminds you of fall in every single spoon. All in all a creamy, delicious and chilly treat for fall.

Ingredients:

Pumpkin Puree - 1cup

Milk - 1cup (whole or 2%)

Heavy Cream - 1½cup

Pumpkin Pie Spice - 1½tsp
Salt - a pinch

Pure Vanilla extract - 1tbsp
Sugar - ½cup
Brown Sugar - ½cup
Light Corn syrup - 1tbsp
Cornstarch - 1tbsp

Method:

• In a small bowl, whisk cornstarch in ¼cup milk.
• In a medium saucepan, combine pumpkin puree, remaining milk, heavy cream, vanilla extract, sugars and corn syrup. Mix well and bring to a boil on medium heat. Remove from heat. 
• Stir in the cornstarch mixture, whisking continuously. Cook on medium flame until the custard thickens significantly.
• Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2~3 hours or overnight.
• Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions. Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 4'.