Pumpkin Ice Cream – a delicious recipe with egg yolks, sugar, heavy cream, milk, pumpkin, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
In a bowl, whisk the egg yolks with the sugar until pale yellow and thickened.
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2
Set aside.
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3
In a medium saucepan, over medium heat, bring the the cream and milk to simmer.
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4
Gradually whisk the milk mixture into the egg mixture.
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5
Return the entire mixture to the saucepan.
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6
Cook over low heat.
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7
Stir constantly, until thick enough to coat the back of a spoon (wooden).
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8
Do not let it boil.
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9
Strain into clean bowl.
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10
Allow to cool to room temperature Whisk in pumpkin until smooth.
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11
Stir in all of the seasonings.
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12
Cover and refrigerate until completely cold, several hours or overnight.
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13
Transfer the mixture to an ice cream maker.
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14
Freeze according to directions.
* 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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