Pumpkin Ice Cream Recipe
Servings: 6 1 cup per servings
Calories: 495kcal
This pumpkin ice cream recipe will get you ready for fall. The rich ice cream mixed with the pumpkin and pumpkin spices is perfect for fall.
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Equipment
- 1 Ice Cream Machine
- 1 medium saute pan
Ingredients
- 2 cups heavy whipping cream
- 1 cup half and half
- ¾ cup sugar
- ⅛ teaspoon of fine sea salt
- 1-1/2 teaspoons vanilla
- 6 egg yolks
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
- In a medium saute pan combine sugar, whipping cream, half and half, and salt.
- Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.
- Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the beaten egg yolks. This is tempering the egg mixture.
- Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.
- Add the pumpkin puree and the pumpkin pie spice
- Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.
- Once cooled place a piece of plastic wrap onto the surface of custard to avoid a “skin” forming.
- Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.
Nutrition
Calories: 495kcal | Carbohydrates: 33g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 298mg | Sodium: 106mg | Potassium: 237mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7924IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg