White Chocolate Pumpkin Spice Ice Cream
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"This is a recipe that I made up. It came out great and delicious. This recipe is very creamy, so if you like a less creamy ice cream you can play around with the milk and cream to get the desired texture you like. If you like a harder ice cream, place it in the freezer for a few hours. This is a perfect Thanksgiving recipe. It's very decadent."
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Ingredients1 h 30 m servings 403 cals
Original recipe yields 14 servings
- Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.
- Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.
- Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes; remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth.
- Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth; pour into ice cream maker's container and freeze according to manufacturer's directions.
Per Serving: 403 calories; 30.3 g fat; 30.2 g carbohydrates; 4.2 g protein; 185 mg cholesterol; 134 mg sodium. Full nutrition