Ingredients
- •240 ml (1 cup) whole milk
- •240 ml (1 cup) heavy cream
- •3 egg yolks
- •240 ml (1 cup) maple syrup
- •240 ml (1 cup) pumpkin purée
- •5 grams (1 teaspoon) nutmeg
- •5 grams (1 teaspoon) ginger
- •2.5 grams (½ teaspoon) cinnamon
- •12 ml (2 teaspoons) dark rum
- •6 ml (1 teaspoon) vanilla extract
- •Pecans or walnuts, lightly toasted, for garnish
Preparation
Scald the milk and cream in a saucepan. Combine yolks and maple syrup and bowl. Into this mixture whisk in a little milk-cream mixture to temper the eggs. Gradually whisk in the remaining milk-cream mixture. Return combined mixture to the saucepan and cook, stirring constantly, over low heat for about 15 minutes (do not boil) or until it coats the back of a wooden spoon.
Mix together the pumpkin purée, spices, rum, vanilla and cream mixture. Add this to the hot custard and gently cook a few minutes. Allow it to cool completely; set pan in a bowl of ice and a little water if you are impatient. Once cooled, chill completely in fridge.
Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s directions. Scrape into a 1 liter (1 quart) container and freeze overnight for fullest flavor.
Serve in stemmed goblets with a sprinkling of chopped walnuts or pecans.