I'm a former teacher and current stay at home mom with an insane passion for food. I love cooking (and eating) good, satisfying food, prepared simply with fresh ingredients. I've been known to talk to my food as I cook it, and I despise those little stickers they put on produce.
As a baby gourmand, I grew up around people who cooked. So I never questioned my ablity to cook, I just did it. With a 1973 set of Better Homes & Gardens cookbooks as my guide, I began experimenting and creating.
I eventually found myself enrolled at the French Culinary Institute in NYC in a program geared towards "serious amateurs". I spent 10 hours a week in my chef's uniform, chopping, mixing, sautéing, and braising. My experience at the institute armed me with a repertoire of skills that impacts the way I approach everything in the kitchen.
Now with a husband, a big dog, and three kids later, I'm sharing my culinary skills with the world.
Our weather is forecast to hit 69 degrees tomorrow. It will probably be the last ‘warm’ day for a long while, as winter is already breathing its frosty breath down our necks. In the meantime we’ll appreciate whatever remaining moderate weather we have left. It won’t be long before we’re slicing cinnamon-spiced pumpkin pies at our Thanksgiving tables. But right now I’m still desperately trying to hold onto whatever remains of the warm season before we plunge into the winter abyss.
So, I thought, why not marry the autumny flavors of pumpkin pie with my favorite warm weather treat…ice cream?? What more perfect way could there be to acknowledge what may well be the last day we can go without our winter coats, than with a rich and creamy pumpkin pie frozen custard, flavored with vanilla, ginger, nutmeg, and a generous dose of cinnamon. Your ice cream maker will thank you for giving it one last whirl before it’s tucked away for the season.
Frozen custard differs from ice cream in that it contains egg yolks. The egg yolks add an extra creaminess to the frozen treat. The following recipe would also work well without the eggs, so if you or a loved one have an egg allergy, just omit them and call it ice cream. The half-and-half will contribute a good amount of creaminess, but you can substitute light cream or heavy cream for an even richer result.
Focus on Technique – Tempering Eggs
Tempering eggs is a process by which egg yolks are gradually brought up to a higher temperature, by very slowing incorporating hot liquid. This is done to prevent the eggs from scrambling when they are incorporated into hot liquid…cause who wants to eat custard with the texture of scrambled eggs, right??? Tempering the egg yolks helps them to maintain a smooth, silky consistency. Egg yolks may be tempered for use in custards, puddings, sauces, or souffles.
To temper egg yolks, start by lightly beating the eggs with a fork. Then, take some of your hot liquid and very gradually, starting with just a few drips at a time, incorporate some of the hot liquid into the eggs, whisking constantly. After the first few drips, you can increase to a slow stream. Continue incorporating the hot liquid until the egg mixture is about the same temperature as the mixture you will be adding it to. Then, you can safely add the egg mixture to the remaining hot liquid and bring to a gentle simmer for a couple minutes to ensure the yolks are cooked.
Pumpkin Pie Frozen Custard
To get the recipe, visit TheGourmandMom.com
Unless otherwise noted, all recipes, photos, and writing on this blog
are the sole property of Amy Deline, The Gourmand Mom