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Chef Fred's Pumpkin Pie Ice Cream
Chef Fred's Pumpkin Pie Ice Cream
6 large Egg Yolks
3/4 cup Sugar
2 oz of Vanilla extract( real stuff)
1/2 of a left over Pumpkin pie
3 cups heavy cream

In a med sauce pan slowly heat the cream. Scrap out the pumpkin filling from the pie and add to the cream. Warm to just small bubbles on the side of the pan. Whisk often. In a separate bowl whisk the sugar, egg yolks and vanilla.Whisk until a pale yellow.
Carefully ladle in a little of the hot pumpkin cream into the yolk mixture, whisking all the time. Slowly drizzle cream and whisk. continue till all the cream is in the eggs. Strain back into the pot where the cream was and heat very gently till it thickens a little. (The reason we strain is to catch and scrambled eggs that might have occurred.)
Then the custard has thickened place into a bowl that has a big bowl of ice under it.(water bath).
Once it has cooled place in the ice cream maker and chill till we have ice cream.

This recipe performed at the "Leftover" show at Big Green Egg headquarters on 11/20/2010
** Chef note: I scooped little knobs of the pie(crust and all) onto a plate and froze them. Then when the ice cream started to thicken I dropped them in so we would have bits of the pie in the ice cream.