Creamy Pumpkin Ice Cream

Creamy Pumpkin Ice Cream

Total Time
1h 10m
21m prep · 49m cook
Servings
4 people
Rating
Difficulty
Hard
33 views

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

Ingredients

  • 1.5 cups half-and-half
  • 6 eggs yolks
  • 0.75 cups white sugar
  • 0.5 teaspoons vanilla extract
  • 0.75 teaspoons pumpkin pie spice
  • 1.5 cups canned pumpkin
  • 1.5 cups heavy whipping cream

Instructions

  1. 1

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

  2. 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. 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. 4

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

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Nutrition Facts

Per serving

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