-
-
My review
Creamy Pumpkin Ice Cream
293
sanzoe
"A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 30 m servings 342Original recipe yields 8 servings (8 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
6/22/2015
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...