Pumpkin ice cream
To make your own pumpkin puree, use 1 large or 2 medium sugar pie or other eating pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months
1 cup fresh pumpkin puree or canned, unsweetened pumpkin puree, 1 tsp. vanilla extract , 2 cups heavy cream , 3/4 cup firmly packed dark brown sugar , 5 egg yolks , 1/2 tsp. ground cinnamon , 1/2 tsp. ground ginger , 1/4 tsp. salt pinch of freshly grated nutmeg , 1 Tbs. bourbon
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2-quart 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.
Meanwhile, in a 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. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. 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 fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk 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. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
For the poppy seeds cream/mousse
Ingredients: 2 cups heavy cream, 2/3 cup whole milk, 1/2 cup (4 ounces) twice-ground poppy seeds, 5 large egg yolks, 2/3 cup sugar
Stir together the cream, milk and poppy seeds in a heavy-bottomed saucepan over medium heat. Bring just to a boil then turn off the heat.
Beat the egg yolks and sugar in the bowl of a stand mixer or hand-held electric mixer on medium-high speed for 5 minutes, until creamy.
Reduce the speed to low; add one ladle of the cream mixture to the yolks, beating until incorporated, then gradually add the remaining cream. Cover and refrigerate for a few hours, until completely chilled. Keep in the freezer until ready to serve. You can serve pumpkin ice cream with this poppy seed mousse and apple compote!