Saturday, October 12, 2013

Frozen Pumpkin Custard

Frozen Pumpkin Custard
I Love the frozen custard from Nielsen's Frozen Custard in Salt Lake City, Utah and wanted to make some for our Harvest Party with friends.  And it's just that time of year...we all want pumpkin everything!  Frozen Pumpkin Custard would be perfect. I started with a plain frozen yogurt recipe and added the pumpkin and spices.  It's got a great frozen yogurt flavor, tart and sweet!  I had my eye on a waffle cone press at Williams and Sonoma all summer long...and finally bought one so I could make a homemade waffle cone to serve the frozen custard in.  Williams and Sonoma had these adorable little wooden ice cream spoons to go with it...couldn't resist buying those as well!  The cones turned out delicious!  And since I made the cones and custard a day in advance, serving the custard in the homemade cones was simple and delicious.  And I love the fact that there were no broken cones from boxes to despair over!     

1 cup sugar
1 tablespoon lemon juice
3 tablespoons water
pinch salt
1 tablespoon vanilla
2 egg yolks
1/4 cup corn syrup
32 ounces plain whole-milk yogurt
1/4 cup heavy cream
2 cups pumpkin puree
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Bring sugar, lemon juice and water to a boil and stir until sugar is dissolved.  Remove from heat and add vanilla.  In a large bowl, whisk egg yolks until combined.  In a slow steady stream, pour hot syrup into egg yolks, whisking constantly.  Stir in corn syrup, yogurt and cream.  In small pot stir pumpkin, sugar, cinnamon and nutmeg and heat for a few minutes.  Stir into yogurt mixture.  Cover and chill in refrigerator for a few hours until completely cool.  Pour into ice cream maker and freeze according to accordingly.  Scoop frozen custard into freezer proof plastic container and freezer until ready to serve.

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