Cream (A) 150g
Brown sugar 60g
Honey 15g
Egg Yolk 3pcs
Cream (B) 100g
Ground Cinnamon 1/4tspn
Pumpkin Puree 130g
Vanilla Essence 1/2tspn
1. Add the Brown Sugar, Cream (A) and Honey to the saucepan and heat it up at medium low heat.
2. Put the egg yolks and Cream (B) in a mixing bowl, cream them till pale buttery yellow and set aside.
3. When bubble starts to form around the edges of saucepan from step (1), all ingredients are well blended, remove from heat.
4. While whisking the yolk mixture from step (2), and pour in the heated cream mixture till well blended. This process is known as tempering.
5. Return the well blended mixture from step(4) back to saucepan over medium low heat and cook, keep stirring constantly with a wooden spoon.
*** Do not use high heat as it may curdle the egg yolk.
*** Another safer way to cook the mixture is over Baine Marie, but it is going to take longer time.
6. Cook the mixture till it is thick enough to coat the back of wooden spoon, and if you draw your finger along the spoon, it should leave a trail.
7. Add in pumpkin puree and cinnamon powder and vanilla essence.
7. Cool down the mixture until it reaches room temp, and churn the ice cream in the ice cream maker. Or, keep the custard in the fridge for at least 3hrs, max 24hrs before churning it as it will impart more flavour into the ice cream.
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