Pumpkin, pumpkin and more pumpkin: Recipes 7

Are you sick of pumpkin yet? Remember, just because we're cooking and making all of this now, doesn't mean you have to eat it now. Freeze it!

Speaking of freezer, here's a great recipe for Pumpkin Ice cream:

1 cup pumpkin
1 tsp vanilla extract
2 cups heavy cream
3/4 cup brown sugar
5 egg yolks
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp nutmeg
1 Tbsp bourbon

In a bowl, mix together the pumpkin and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

In a separate bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Pour about half of the hot mix into the egg mix. Stir until smooth, gradually adding more of the hot mix it's all combined. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a paper towel lined colander. Let cool to room temperature.

Mix the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

After it's chilled, pour into your ice cream maker and freeze according to the manufacture directions. Once done, scoop out into a Tupperware container. Freeze for another 3 hours or so, until firm.

I like to buy a Graham cracker crust and crumble it to sprinkle on top along with some pecans and a small drizzle of caramel.

Yum!