New this month
Get the Allrecipes magazine

White Chocolate Pumpkin Spice Ice Cream

 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.


1 h 30 m servings 403 cals
Original recipe yields 14 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.
  2. Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 403 calories; 30.3 g fat; 30.2 g carbohydrates; 4.2 g protein; 185 mg cholesterol; 134 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0