How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Cheesecake Ice Cream?

You need 12 ingredients. The key ingredients include: Mix 1 Ingredients, 3/4 cup heavy cream, 1 (8 ounce) package reduced-fat cream cheese, 4 (1 g) packets Splenda sugar substitute or (1 g) packets Equal sugar substitute, and more.

Is Pumpkin Cheesecake Ice Cream suitable as baking & desserts?

Yes, Pumpkin Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Cheesecake Ice Cream?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Cheesecake Ice Cream Recipe

Name: Pumpkin Cheesecake Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mix 1 Ingredients; 3/4 cup heavy cream; 1 (8 ounce) package reduced-fat cream cheese; 4 (1 g) packets Splenda sugar substitute or (1 g) packets Equal sugar substitute; Mix 2 Ingredients; 1 1/2 cups low-fat milk; 5 large egg yolks or 6 medium egg yolks; 1/4 - 1/2 cup Splenda granular or 1/4-1/2 cup Equal sugar substitute; 1 teaspoon cornstarch; 1 gingerroot; ground cinnamon or cinnamon stick; 1 1/2 cups pumpkin puree

1

For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it's flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you'll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed.

2

For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes.

3

After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin puree in the electric mixer till everything is completely mixed (puree can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like.

4

Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian's Gelattos.

5

This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.

Pumpkin Cheesecake Ice Cream

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