Pumpkin pancakes with spiced pumpkin ice cream

Pumpkin pancakes with spiced pumpkin ice cream

Makes about 16 pancakes and 1 quart of ice cream

The ice cream:
2 cups heavy cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups canned solid-pack pumpkin
1 teaspoon pure vanilla extract
2 tablespoons dark rum

Combine the cream, milk and 1/2 cup of the sugar in a
medium heavy-bottomed saucepan and bring to the boil
over medium heat, stirring occasionally. Meanwhile, in
a large bowl, whisk the yolks, the remaining 1/2 cup
sugar and the spices until thick.

Gradually whisk the hot cream mixture into the yolk
mixture. Return the mixture to the saucepan and cook
over medium heat, stirring constantly with a wooden
spoon, until the custard thickens, about 3 to 5
minutes; do not let the custard boil. When you draw
your finger across the back of the spoon, it should
leave a track. Strain the custard into a large clean
bowl. Add the pumpkin and vanilla extract and whisk to
blend. Let cool to room temperature.
Freeze the custard in an ice cream maker following the
manufacturer's instructions. When the ice cream is
almost ready, add the dark rum and process until
frozen.

Pack into a freezer container and freeze to firm and
ripen. The ice cream should be ready to scoop in about
two hours, but it will keep in the freezer for two
weeks.

The pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin

In a medium bowl, whisk together the flour, granulated
sugar, brown sugar, baking powder, baking soda, spices
and salt. In another bowl, whisk together the
buttermilk, eggs, melted butter, rum and vanilla to
blend thoroughly.

Pour the liquid ingredients over the dry ingredients
and mix with the whisk, stopping when everything is
just combined. (Don't worry if the batter is a bit
lumpy.) With a rubber spatula, gently but thoroughly
fold in the pumpkin.

If necessary, lightly butter, oil or spray your
griddle or skillet. Preheat over medium heat or, if
using an electric griddle, set to 350o F. If you want
to hold the pancakes until serving time, preheat your
oven to 200o F.

Spoon 1/4 cup of batter onto the griddle for each
pancake, allowing space for spreading. When the
undersides of the pancakes are golden and the tops are
lightly speckled with bubbles that pop and stay open,
flip the pancakes over with a wide spatula and bake
until the other sides are light brown. (These are soft
and puffy, so turn carefully.) Serve immediately, or
keep the finished pancakes in the preheated oven while
you make the rest of the batch.

Serve the pancakes piping hot with a scoop of ice
cream melting into them.