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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.

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  • 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.

Nutrition Facts

403 calories; protein 4.2g; carbohydrates 30.2g; fat 30.3g; cholesterol 185.4mg; sodium 133.9mg. Full Nutrition
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