Creamy Pumpkin Ice Cream recipe
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Ingredients
- 1 ½ cups half-and-half 6 egg yolks ¾ cup white sugar ½ teaspoon vanilla extract ¾ teaspoon pumpkin pie spice 1 ½ cups canned pumpkin 1 ½ cups heavy whipping cream
Nutrition Info
- 341.9 caloriescarbohydrate: 26.3 gcholesterol: 231.6 mgfat: 25.2 gfiber: 1.4 gprotein: 4.7 gsaturatedFat: 14.8 gservingSize: -sodium: 152.4 mgsugar: 20.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pumpkin Ice Cream
Directions
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Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
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.
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.
Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.