Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

342 calories; protein 4.7g; carbohydrates 26.3g; fat 25.2g; cholesterol 231.6mg; sodium 152.4mg. Full Nutrition
Advertisement