(lively klezmer music)
- Hi, I'm Jerry James Stone
and you're watching Cooking Stoned.
And, today's recipe, I'm gonna make
pumpkin pie ice cream using fresh pumpkin.
But before I get into that, I wanna mention two things.
First off, you notice the Google+ t-shirt.
So, I just wanna say, if you haven't yet,
check me out on Google+, come on over,
hang out, let's chat, let's video chat,
let's talk about food.
You can find me at Jerry James Stone over there,
there's also a Cooking Stoned page.
But anyway, Google+, so check that out.
Secondly, I wanna apologize, it's been a little while
since I've made a recipe.
A lot of that has to do with the fact
that I've been working on the cookbook,
and cookbook takes a lot of time, a lot of time.
So, anyway, those two things, check me out on Google+,
apologize for the recipes, hopefully
there will be more coming soon.
But today we're gonna make this amazing pumpkin,
pumpkin pie ice cream using fresh pumpkin.
Now, the two parts to this that are kinda great is,
a lot of times, pumpkin pie is made with, well,
canned pumpkin.
I like to use real ingredients here, not that canned pumpkin
isn't real, but I like to get it from the farmer's market
as opposed to from a can, so there's that aspect of it.
But the real secret ingredient here is that
I use black pepper in this recipe.
The black pepper just kinda brings all that spice forward
and the sweetness a little bit too,
so I think you're really going to like it.
So, stay tuned, check it out, and enjoy.
The first thing I'm gonna do before I even start this recipe
is draw a face on my pumpkin, because
pumpkins, without a face, just seem kinda sad.
So, I wanna do this first.
And then, we can go ahead and make our pumpkin pie, right?
It's kind of a sad happy face, but it gets the job done.
Now we're gonna cut the pumpkin in half
and just remove the seeds, you don't have to do
anything fancy here, it's really,
you don't have to go all Michael Myers on it,
just kind of cut the thing in half carefully.
Don't cut yourself.
Now we're gonna scrape out the pumpkin seeds.
You wanna use a spoon that has some heft to it
and doesn't bend easily, 'cause these things
can be, you just have to get all the seeds
and the fiber out itself.
So, let's go ahead and scrape that out.
Remember, do not get rid of these.
I have some great recipes on the site for
using these, if you go to cookingstoned.tv
there's coffee and chili roasted pumpkin seeds,
there's also a maple and sea salt one.
So just go ahead and scrape all this out.
We're gonna roast our pumpkin halves face down
on a parchment-lined baking sheet
at 400 degrees for about 20 minutes,
until they're nice and sweet and flavorful.
In a small saucepan we're gonna add all of the spices.
Add our two cups of cream.
Now, you can use milk if you want for this
instead of using a full fat cream,
but if you do so, just make sure that
you read my instructions on using a lower-fat milk product.
Add in our brown sugar, and we're gonna bring this,
we're just gonna warm this over a medium heat
until the sugar has combined and it just starts
to bubble around the edges there.
You don't wanna overheat this.
While the cream is steeping
and that sugar is dissolving
and it's getting all infused with those lovely flavors,
we're gonna prep our eggs.
Since we're making a custard-based ice cream,
you kind of need to temper the eggs first.
So the first thing that we're gonna do
is add some of the brown sugar to our egg yolks.
And then we're just gonna mix that in.
You wanna get this as smooth as possible.
You're almost creaming the eggs.
Now we're gonna temper the eggs, which means
you add a little bit of the liquid cream, the hot cream,
and you just whisk it in to the eggs.
And you wanna do this 'til you've added about
1/2 cup of the cream, just kinda keep
repeating that process.
Now this is the part that you can really
mess up easily, so you wanna do this carefully.
So now we're gonna add our tempered eggs
to this hot cream, but we're not out of the woods yet.
So, you wanna do it slowly, and you wanna make sure
that you're stirring the cream while you do it.
The idea here is to create this custard base
but you don't want to cook the egg.
You don't want it to curdle, or
you don't want scrambled eggs in your ice cream, right?
So you just slowly add this in.
Get all of it in there.
And then what you're gonna do,
is we're gonna warm this over a medium heat
and cook the egg, kind of in the same way
if you're making like a hollandaise sauce.
You're just cooking the eggs and so it's gonna thicken up.
And it gets really nice and thick and custard-like,
and when it sticks to the back of a metal spoon,
when you get this nice layer, then you know it's done.
This will take about five minutes to do.
So let's just go ahead and cook this base.
You do not wanna bring it to a boil.
You want it hot, you want it like a medium heat, and you
want it to thicken, but do not let the contents boil.
That would be bad.
As you can see, it's starting to
thicken up a little bit there.
The froth on the top is even, it just has a little bit,
there's no give to it yet, but
it definitely leaves a bit of a trail.
Starting to get there.
I'm gonna turn the heat down a little bit,
I don't want it to boil.
Just keep whisking this, this is pretty thick there.
So here's the surefire test here.
So take your spoon and
stir it around a little bit, dip it in there.
You can see how the back of the spoon is.
That's pretty nicely coated, but here's the real test.
If it's done, just drag your finger across of it.
See that nice clean line, but along with the clean line
you can sort of see there's an edge there,
there's a little density to this.
So this is ready to go.
This is what we're gonna use in our ice cream.
So scoop this out from the skin, and then
we'll puree this.
And make our ice cream.
So now we're gonna add in our fresh pureed pumpkin
to our custard base, so just
add that in there, get it all in, just use your finger.
You don't have to use a spoon, spoons are for wimps.
Just mix that all in there.
Good thing I washed my hands.
And then we're just gonna combine this
with our custard base, and then once
this is all combined, what we will do
is we'll run the whole thing through a sieve
to remove all these peppercorns and allspice berries
and any of the grain that comes with
the flesh of the pumpkin, 'cause you know
pumpkin does have a little bit of a grain to it.
Get that nice and combined there.
House smells so frickin' amazing right now, by the way.
That's all well-combined, and now we're gonna strain this.
Now we're just gonna run the pumpkin pie
custard mixture through the ice cream maker.
I like to put a little bit in there before I turn it on.
Get it goin', and then pour the rest of the batter in.
I always, like, whatever,
no matter how hard I try, I always get
ice cream, pre-ice cream, whatever that,
maybe that's the wrong term for it,
all over the front of the ice cream maker.
So just make this according to your
ice cream maker's instructions, and
after you have run it through your ice cream maker,
put it in the freezer for at least up to
a few hours before you serve it.
How awesome does this ice cream look?
I'm gonna serve mine in these little mini pumpkins here
that I've carved out.
But you don't have to do that, you can just scoop it
and eat it right out of the bowl.
You might even wanna share with people.
Enjoy.
(lively klezmer music)