Creamy Pumpkin Ice Cream

Creamy Pumpkin Ice Cream

sanzoe

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

3 h 30 m servings 342 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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Smooth rich flavor after a few modifications. I decreased the yolks down to 3 which still provided a good amount of binder. I added a 1/4 cup more of heavy cream mixed with canned pumpkin to com...

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