Homemade Pumpkin Ice Cream recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup homemade pumpkin puree 1 teaspoon vanilla extract 1 vanilla bean, halved lengthwise and seeds scraped out 2 cups heavy cream 1 ¼ cups dark brown sugar, divided 5 egg yolks ½ teaspoon ground cinnamon ½ teaspoon ground ginger 1 pinch salt 1 pinch ground nutmeg
Nutrition Info
- 344.5 caloriescarbohydrate: 28.8 gcholesterol: 209.5 mgfat: 24.9 gfiber: 1 gprotein: 3.3 gsaturatedFat: 14.8 gservingSize: -sodium: 127.2 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Homemade Pumpkin Ice Cream
Directions
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Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
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.