Frozen Pumpkin Custard
1 container Pumpkin Reàl
1/2 cup evaporated milk
1 container Pumpkin Reàl
1 teaspoon vanilla
1 (12 oz) can pumpkin
2 eggs
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons cornstarch
In a medium-size pot over low heat, bring to a simmer the evaporated milk, Pumpkin Reàl, and vanilla.
In a bowl, whisk together the canned pumpkin, eggs, brown sugar, spices, and cornstarch. Gradually whisk the hot mixture into the pumpkin mixture until all liquid is incorporated. Strain through a sieve back into pot and return to stove.
Cook over medium-low heat, whisking constantly, just until it comes to a boil, being extra careful not to scorch bottom of pan; remove from heat. Chill in the refrigerator until mixture reaches 40ºF.
Freeze in an ice cream maker according to manufacturer’s directions.
Calabaza Reàl contiene puré de calabaza de primera calidad, infusionado con una irresistible mezcla de azúcar de caña, canela, jengibre, nuez moscada y clavos de olor. ¡Es el ingrediente perfecto para una infinidad de cócteles para el otoño y el invierno!
