Recipe Courtesy of Chef Michael Couso at Richie Cecere's Restaurant & Bar
Yield: 1 Gallon Ice Cream
4 Crème Brulee
1 Qt. 40% heavy cream
1 Qt. whole milk
1 whole vanilla bean (split)
12 medium eggs
6 egg yolks (only for crème brulee)
3 C. granulated sugar
3 C. pumpkin puree (canned or fresh)
¼ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. allspice
¼ tsp. cinnamon
¼ tsp. ground cloves
Heat milk, heavy cream & vanilla in large saucepot.
Whisk eggs & sugar in large stainless steel bowl.
Mix Pumpkin and spices in medium bowl.
Temper eggs by slowly add hot milk to egg mixture while whisking.
Place on double boiler and whisk in pumpkin mixture. Cook on low heat for five minutes while stirring.
Place in ice bath to chill until mixture reaches 80 - 90 degrees.
Method Continued for Pumpkin Crème Brulee:
Pre-heat oven to 325 degrees.
Whisk 6 egg yolks in stainless steel bowl. Using a 8oz. ladle, spoon 3 C. pumpkin custard (as prepared above) to egg yolks. Whisk mixture.
Prepare ramekins in water bath. Fill 4 ramekins with Crème mixture.
Bake for 30 – 40 minutes, until firm. Chill. Dust with coarse sugar or sugar in the raw, and caramelize with torch. Garnish with sundried cranberries. Can prepare up to four days in advance.
Method continued for Pumpkin Ice Cream:
Place ice cream mixture in ice cream machine. Process for 7-8 minutes. Do no over-process, keep to soft serve consistency.
Place in an airtight container and freeze for 24 hours. Can make up to two weeks in advance.