Pumpkin-Cream Cheese Ice Cream – a delicious recipe with heavy whipping cream, cream cheese, brown sugar, egg yolks, salt, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
2
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
3
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
924
kcal
Calories
72
g
Fat
49
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 10 ingredients. The key ingredients include: 2 cups heavy whipping cream, 1 package (8 ounces) cream cheese, cubed, 3/4 cup packed brown sugar, 5 large egg yolks, and more.
Yes, Pumpkin-Cream Cheese 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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