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Creamy Pumpkin Ice Cream


"A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps."
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3 h 30 m servings 342 cals
Original recipe yields 8 servings (8 cups)

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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.

Nutrition Facts

Per Serving: 342 calories; 25.2 g fat; 26.3 g carbohydrates; 4.7 g protein; 232 mg cholesterol; 152 mg sodium. Full nutrition

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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...