My mom screamed for ice cream…
There was another birthday to celebrate and with that celebration came another dessert request. This time it was my mom’s birthday and her request was ice cream. I love making ice cream because it is almost the easiest thing in the world to make and you can literally create any flavor ice cream you can imagine. It all starts with the same custard base and depending on what else you incorporate will depend on the flavor you end up with. I decided to make pumpkin ice cream because it is one flavor I had never previously made before and it seemed perfect for my mother’s October birthday.
Ice Cream Base:
1 cup heavy cream
3 cups half-and-half
8 egg yolks
1 cup sugar
2 teaspoons pure vanilla extract
For the Pumpkin:
1-15 ounce can of pumpkin puree
1 tablespoon pumpkin pie spice
Add the half-and-half and heavy cream in a pot over medium heat. Bring the mixture to a light simmer. Add the pumpkin puree, pumpkin pie spice and vanilla extract then remove from the heat. In a large bowl, whisk the egg yolks with the sugar until the yolks are pale yellow. Gradually add small amounts of the cream mixture to temper the eggs. Adding too much of the hot cream to the eggs will result in scrambled eggs. Nobody wants scrambled egg ice cream. After tempering the eggs with the hot cream mixture, add the entire mixture back into the pot. Over low heat, cook the mixture until it slightly thickens and could coat the back of a spoon. Pour the custard into a container and allow it to sit at room temperature to cool slightly before placing it in the refrigerator. If you use plastic wrap to cover the custard mix, be sure to poke holes in the plastic to allow the warm custard to vent. Refrigerate the mixture for several hours until it is cool enough to pour into an ice cream maker. I used the ice cream attachment on the Kitchen Aid stand mixer. If you are using a different type of ice cream maker, follow the manufacturer’s instructions accordingly. Allow the ice cream to mix for about 25-35 minutes. Place the mixed ice cream into the freezer for several hours to allow it to harden.
I served the ice cream in cinnamon-sugar baked phyllo cups because well, I’m Greek; plus I just happened to have extra phyllo in the refrigerator, like any good little Greek would.
5 sheets of phyllo dough
Cinnamon and sugar blend
Preheat oven to 350°.
Lay one phyllo sheet onto your workspace and brush it liberally with melted butter. Sprinkle the cinnamon and sugar mixture on top of the melted butter then cover it with another layer of phyllo dough. Continue this until all 5 layers of phyllo are used. Cut circles large enough to fit into a cupcake tin and bake for about 10 minutes or until golden. Serve the pumpkin ice cream scooped inside the phyllo cups to make it extra special.
Christina Miros 2014©