Frozen Pumpkin Custard
1 container Pumpkin Reàl
1/2 cup Evaporated Milk
1 tsp Vanilla
1 Can Pumpkin (12 Oz)
2 Eggs
1/4 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Salt
2 tsp Cornstarch
In a medium-size pot over low heat, bring to a simmer the evaporated milk, Pumpkin Reàl, and vanilla.
In a bowl, whisk together the canned pumpkin, eggs, brown sugar, spices, and cornstarch. Gradually whisk the hot mixture into the pumpkin mixture until all liquid is incorporated. Strain through a sieve back into pot and return to stove.
Cook over medium-low heat, whisking constantly, just until it comes to a boil, being extra careful not to scorch bottom of pan; remove from heat. Chill in the refrigerator until mixture reaches 40ºF.
Freeze in an ice cream maker according to manufacturer’s directions.
Pumpkin Reàl features premium Dickinson, Autumn, and Bucksin pumpkins pureed and infused into an intoxicating blend of cane sugar, cinnamon, ginger, nutmeg, and clove. This seasonal sensation is excellent for a multitude of fall and winter cocktails!
