Pumpkin Buttermilk Ice Cream

This is my submission to the Slow Food Huron Valley Cook Off.

Most ingredients are local. The except is the pumpkin spices and the bourbon. Now that I am studying local food, I find it interesting that the taste of fall, specifically the spices come from so far away. Spices are hard to come by on a 100 mile diet, and substitutions for tropical flavors are harder still. If you want to go completely local, you can omit the spices. I used white sugar because it was local, but feel free to use brown sugar or a combination of both white and brown sugar. For a lighter texture ice cream, use milk instead of buttermilk.

The end product is a like frozen pumpkin pie.

Pumpkin Buttermilk Ice Cream

Ingredients:

2 cups of heavy cream (Calder Dairy)

2 cups of buttermilk (Calder Dairy)

1-1/2 cups of pumpkin puree from a roasted pie pumpkin or can (AA FM)

6 egg yolks (Farmers Market)

1 cup of sugar (Michigan Big Chief)

1/2 cup of Maple syrup (Michigan Maple Sugar)

2 teaspoons of pumpkin spice (mixture of powdered cinnamon, ginger, nutmeg and clove)  (Not Local)

pinch of salt

1 ounce of bourbon (optional)

Procedure:

If using a fresh pie pumpkin, cut the pumpkin with a heavy knife into 2-3 inch squares. Spread onto a glass casserole pan skin side up. You might need a few pans depending on the size of the pumpkin. Bake at 375 degrees for an hour or more until the pumpkin is fully cooked and is somewhat dry. Scoop out the flesh and process through a food mill. If you do not have a food mill, use a metal strainer and push the pumpkin through with a wooded spoon. You should have 1-1 1/2 cups of pumpkin puree.

In a double boiler, heat but do not boil the buttermilk and the cream, and 3/4 cups of sugar. In a bowl whisk the egg yolks until they increase in volume and turn lighter in color. Combine the rest of the sugar, maple syrup, bourbon, pumpkin spice and salt to the egg yolks.

Now the tricky part, tempering the eggs. With whisk in one hand and a ladle in the other, ladle some of the hot cream mixture into the egg mixture while constantly whisking. Add more of the hot mixture until the cream and the eggs mixture combined and brought up to a warmer temperature. If you see some cooked egg in your egg mixture, it means you the tempering was a little off. Don’t worry. It means you cooked a little bit of your egg. Simply stain the egg mix before adding it to your hot cream. Combine the tempered egg mixture to the cream mixture on the stove and bring up to 170-180, but no higher. Stir in the pumpkin puree.

Freeze or refrigerate the mixture until it is cool, but not frozen. Add the mixture to you ice cream machine and process based on the manufactures instructions. Freeze ovenight, or until the ice cream firms up.

Makes 1-1 1/2 quarts.

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