I'd heard about pumpkin ice cream before - David Lebovitz blogged a recipe for it, where he uses the traditional spices of ginger and cinnamon.
So I decided to tweak my existing vanilla ice cream base to make a pumpkin ice cream of my own. And what goes better with pumpkin than dark, sweet and treacly maple syrup?
Pumpkin and Maple Syrup Ice Cream
200ml double cream
200ml full-fat milk
100g golden caster sugar
2 egg yolks
half tsp vanilla extract
100g pumpkin purée, from a can
1 heaped tbsp good maple syrup
Make the ice cream base the day before you want to serve it. First, whisk the egg yolks and sugar together until you have a thick, sticky custard-looking mixture - this will take just a few seconds. Trickle in the vanilla.
In a small saucepan, combine the double cream and milk and heat gently, until the mixture just starts to steam, but don't let it boil (don't walk away from it).
Slowly pour a little of the hot milk mixture onto the egg yolks and sugar, and whisk it in. Trickle in a bit more, whisking all the time and keep going until you've poured in all the milk. Straight away, pour it all back into the saucepan and heat gently, stirring, until thickened - this might take a few minutes, but be patient. Pour back into the bowl, leave to cool and store in the fridge overnight.
The next day, add the pumpkin and maple syrup to the custard mixture and blend with a stick blender until completely smooth. Churn the mixture in an ice cream maker for 25 minutes and then transfer to a freezable container, storing in the freezer until needed.