Creamy Pumpkin Ice Cream recipe

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Ingredients

1 ½ cups half-and-half
6 egg yolks
¾ cup white sugar
½ teaspoon vanilla extract
¾ teaspoon pumpkin pie spice
1 ½ cups canned pumpkin
1 ½ cups heavy whipping cream

Nutrition Info

341.9 calories
carbohydrate: 26.3 g
cholesterol: 231.6 mg
fat: 25.2 g
fiber: 1.4 g
protein: 4.7 g
saturatedFat: 14.8 g
servingSize: -
sodium: 152.4 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.

  2. Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs, add pumpkin pie spice.

  3. Pour the half-and-half mixture back into the saucepan, cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth, strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.

  4. Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

Recipe Yield

8 cups

Recipe Note

A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.

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