We had pumpkin juice left over from the pumpkin ravioli making last week.  My daughter had mentioned that reminded her of straining ice cream custard, and we knew what we had to do!

No part of the pumpkin went to waste!

We had about 1.5 c. of pumpkin juice and  added enough milk (nonfat, actually) to make 3 c. of liquid.

We put the liquids in a medium sauce pan with 3/4 c. sugar and 1/2 t. vanilla and simmered over medium heat until bubbles formed around the edges of the pan.

While that simmered, I beat two eggs and two eggs yolks in a separate bowl.  The yolks were left over from  pumpkin waffle making last week.

I took about 1/2 c. of the warm liquids and beat it into the eggs, then added that back into the pumpkin/milk mixture and simmered, stirring constantly,  until the custard coated the back of a spoon.  I stained the custard through the same sieve I had used for the pumpkin, discarding the solids.  (You may have notice that “we” became “I”.  Somewhere in here my daughter lost interest and this became a solo endeavor.)

At this point, I transferred the custard to a covered bowl and chilled it in the refrigerator overnight.

The next day, I poured the cooled custard into the ice cream maker and let it turn slowly for about 20-25 minutes.  It set into a soft ice cream quickly.  Letting the custard cool overnight made all the difference to the texture, which was smooth and creamy.

The color was a light yellow, and I would try less vanilla next time, but the texture was perfect!  I’m sure the kids will have it all gone before I get home from work tomorrow night….. 🙂