This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.

Anonymous
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.

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  • Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.

  • Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.

  • Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

  • Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.

  • Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

Editor's Note:

You can roast or slow-cook your pumpkin to make puree. Try this recipe for homemade Pumpkin Puree.

Nutrition Facts

344.5 calories; 3.3 g protein; 28.8 g carbohydrates; 209.5 mg cholesterol; 127.2 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2018
This stuff is delicious!! I typically don t care for pumpkin spice anything but this was really delicious. I even added a small scoop to my coffee and loved it. Read More