Here’s a real treat for ya!

I have a certain criteria for any ice cream recipe I try: It must start with an egg-custard base. I know it’s the French-style of making ice cream, but I’m a snob. I have tried the American/Philadelphia style, and though they may be lighter (with sugar, milk, and cream), it forms ice crystals and is like skim milk compared to the full fat flavor of the French way.

This recipe is really unique in that instead of sugar, maple syrup and honey are used to sweeten the custard. And for that winter feel, pumpkin spices are steeped into the milk. So as the mercury dips below freezing, enjoy some ice cream!

Ingredients

• 6 Egg Yolks
• 1/2 cup Honey (warmed to make it easier to pour*)
• 1/2 cup Maple Syrup
• 2 cups Whole Milk
• 2 cups Heavy Cream
• 1 Vanilla Bean
• 1 Cinnamon Stick
• 1 tsp ground Cinnamon
• 1/2 tsp Salt
• 1/4 tsp ground Nutmeg
• 1/2 tsp ground Ginger
• 15 oz. Pumpkin Puree

*How to warm honey: Place the container of honey in hot (not boiling) water for 10 minutes or until warmed through. The honey will become less viscous and easier to pour. This is also a good way to liquefy any honey crystals at the bottom of the jar.

What to do

In a saucepan, gently warm the Whole Milk and Heavy Cream. Split the Vanilla Bean lengthwise and scrap out the seeds. Put the pod and seeds into the milk mixture as well as the Cinnamon (stick and ground), Salt, Nutmeg, and Ginger. Allow them to steep on medium heat while you prepare the rest.

Whisk the Egg Yolks with Honey and Syrup

Temper the eggs with the milk: Nowadays I just pour a little Milk into the Eggs while whisking furiously. Working in batches, I do this until half the milk is in the eggs, then pour it all back into the saucepan.

Make the custard: Constantly stir the mixture with a wooden spoon while keeping it at a low simmer. You don’t want the bottom to get scorched. Keep stirring until it thickens so that you can draw a clear line on the back of the spoon.

Strain the custard through a sieve into a bowl. Mix in the Pumpkin Puree. Cover in plastic wrap with the wrap on the surface of the custard. Refrigerate for at least 3 hrs.

Make in the ice cream machine then freeze for 4 hours before eating. Serve with toasted nuts or syrup. Enjoy!