Pumpkin Ice Cream
Yield: 10 servings
This Pumpkin Ice Cream is rich and creamy, flavored with pumpkin puree and pumpkin pie spice, and sweetened with brown sugar. This frozen fall treat is a delightful way to indulge your pumpkin spice cravings!
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 cup pure pumpkin puree not pumpkin pie filling
- 4 large egg yolks
- ¾ cup light brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon Pumpkin Pie Spice
Instructions
- In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, and pumpkin puree. Heat until mixture begins to steam and bubbles form around the edges.
- In a separate bowl, whisk together the egg yolks and brown sugar until well combined.
- Very, very slowly pour about half of the warmed pumpkin mixture into the egg yolk mixture while whisking constantly. This process will "temper" the eggs, so they don't "scramble" from the heat of the warmed pumpkin mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the rest of the warmed pumpkin mixture, and whisk to combine and create the custard mixture.
- Cook the custard mixture over medium heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 5-7 minutes. Turn heat down just a bit if the mixture gets too hot.
- Pour the custard through a fine mesh sieve into a heatproof bowl, to remove any little pieces of egg or pumpkin from the ice cream. Then stir in the vanilla and pumpkin pie spice.
- Place plastic wrap directly onto the surface of the custard, to prevent it from forming a skin. Chill the ice cream base in the fridge until very cold - at least 4 hours, but preferably overnight. To speed up this step, you could place the bowl in the freezer instead, stirring every 20 minutes until thoroughly chilled.
- Once chilled, pour the custard into an ice cream maker bowl (make sure it's thoroughly frozen) and churn according to the manufacturer's instructions, until the mixture reaches a soft-serve consistency. This usually takes 15-20 minutes or so.
- Enjoy right away, with its soft-serve consistency. Or transfer the soft-serve ice cream to a loaf pan and wrap it tightly in plastic wrap. Freeze for an additional 4 hours or until firm and scoopable. Enjoy!
Nutrition Information:
Serving: 1 Calories: 302kcal Carbohydrates: 23g Protein: 7g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 7g Trans Fat: 1g Cholesterol: 171mg Sodium: 75mg Fiber: 1g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.