Buttermilk-Pumpkin Pie Ice Cream – a delicious recipe with sugar, egg yolks, milk, low-fat buttermilk, pumpkin pie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until mixture is pale.
2
Combine half-and-half, evaporated milk, and remaining 1/2 cup sugar in a medium saucepan; bring to a gentle boil over medium heat, stirring occasionally, until sugar is dissolved. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk; return milk-egg mixture to pan. Cook over medium-low heat 6 minutes or until mixture thickens and coats a rubber spatula, stirring constantly with spatula. Strain through a sieve into a large bowl set over a larger ice-filled bowl. Let stand until cool, stirring occasionally. Add buttermilk, stirring with a whisk. Pour into an airtight container; cover and chill 30 minutes.
3
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Add pie just before removing ice cream and while machine is still churning. Remove ice cream to an airtight container; freeze 3 hours or until firm.
852
kcal
Calories
63
g
Fat
55
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sugar, divided, 6 large egg yolks, 1 1/2 cups half-and-half, 1 cup evaporated fat-free milk, and more.
Yes, Buttermilk-Pumpkin Pie Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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